Crispy Sliced Baked Potatoes

1.Thermal Setup and Pan Prep :Preheat oven to 425°F (220°C).

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or place a wire cooling rack directly on top of the sheet for maximum air circulation.

2.Slice and Cold-Starch Soak :10-minute cold soak.

Scrub 2 lbs of Yukon Gold or Russet potatoes and slice into uniform ¼-inch rounds. Place the slices in a bowl of cold water and soak for 10 minutes to remove excess surface starch.

3.Thorough Drying Protocol :Critical step for extra crispness.

Drain the potato rounds completely and pat them thoroughly dry on paper towels or a clean kitchen cloth until no surface moisture remains.

4.Season and Coat :Uniform coating.

Transfer the dried slices to a large bowl. Add 2 tbsp olive oil (or melted butter), 1 tsp garlic powder, 1 tsp onion powder, salt, pepper, and optional cornstarch. Toss until every slice is evenly coated.

5.High-Heat Crisping Bake :Bake at 425°F (220°C) for 30–35 minutes.

Arrange the potato rounds in a single, non-overlapping layer. Bake for 30 to 35 minutes until edges are deeply golden and centers are fork-tender. (Flip halfway through if baking directly on parchment).

6.Garnish and Present Hot :Serve immediately while crisp.

Transfer to a warm platter, garnish with fresh herbs or grated Parmesan if desired, and serve hot.