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Crispy garlic herb potato slices

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Skill Level / Intensity Easy / Beginner-Friendly
Roasting Intensity / Heat High Heat ($425^\circ\text{F}$ / $220^\circ\text{C}$)
Yield 6 servings

Ingredients You’ll Need

For the Potato Slices

  • Yukon Gold Potatoes: 2.5 lbs (about 6 medium-to-large potatoes). Yukon Golds offer a naturally buttery texture and golden color, but Russet potatoes work great if you prefer an even crunchier skin.

  • Extra Virgin Olive Oil: 1/4 cup (60 ml). Provides rich flavor and helps transfer heat evenly across every slice.

  • Unsalted Butter: 2 tablespoons (30g), melted. Combines with the olive oil for superior browning and rich flavor.

  • Fresh Garlic: 4 cloves, finely minced or pressed.

  • Fresh Rosemary: 1 tablespoon, finely chopped.

  • Fresh Thyme: 1 tablespoon, finely chopped.

  • Fresh Parsley: 2 tablespoons, chopped (reserved for garnish).

  • Grated Parmesan Cheese: 1/3 cup (optional, but highly recommended for a savory crust).

  • Garlic Powder: 1/2 teaspoon (for an extra layer of garlic depth).

  • Onion Powder: 1/2 teaspoon.

  • Fine Sea Salt: 1 teaspoon (or to taste).

  • Freshly Cracked Black Pepper: 1/2 teaspoon.

Step-by-Step Cooking Guide

1.Preheat and Prepare Equipment:Duration: 5 mins | Heat Intensity: High Oven Prep.

Preheat your oven to $425^\circ\text{F}$ ($220^\circ\text{C}$). Line two large rimmed baking sheets with parchment paper or spray generously with non-stick cooking spray. Preheating to high heat ensures immediate searing when the potatoes hit the pan.

2.Slice and Dry the Potatoes:Duration: 5 mins | Heat Intensity: None.

Wash and thoroughly dry the potatoes (peeling is optional based on preference). Using a sharp chef’s knife or a mandoline slicer, cut the potatoes into uniform rounds roughly 1/4-inch thick. Pat the slices completely dry with paper towels to eliminate excess surface moisture.

3.Mix the Garlic-Herb Oil:Duration: 5 mins | Heat Intensity: None.

In a large bowl, whisk together the extra virgin olive oil, melted butter, minced garlic, fresh rosemary, fresh thyme, garlic powder, onion powder, sea salt, and black pepper.

4.Coat and Arrange Slices:Duration: 3 mins | Heat Intensity: None.

Add the sliced potatoes to the bowl and toss thoroughly until every slice is evenly coated in the garlic-herb oil. Arrange the potato rounds in a single layer across the prepared baking sheets. Avoid overlapping slices so they roast rather than steam. Sprinkle grated Parmesan evenly over the top if using.

5.Roast to Crispy Perfection:Duration: 35 mins | Heat Intensity: High Roasting.

Roast in the preheated oven for 20 minutes. Remove the pans, carefully flip each slice using a thin spatula, and rotate the baking sheets top-to-bottom. Return to the oven and roast for an additional 15 minutes, or until the edges are deep golden-brown and crisp.

6.Garnish and Serve Hot:Duration: 2 mins | Heat Intensity: None.

Transfer the hot potato slices to a serving platter. Garnish immediately with fresh chopped parsley and an extra pinch of sea salt or grated Parmesan. Serve piping hot.

Pro Tips for Maximum Crispiness

  • Dry Surface is Key: Water is the enemy of crispiness. Make sure your potato slices are thoroughly patted dry after washing and slicing before adding the oil.

  • Don’t Crowded the Pan: If the potato slices overlap, they will release steam and become soft instead of crispy. Divide them between two baking sheets or roast in batches if needed.

  • Mandoline Efficiency: Using a mandoline guarantees uniform thickness, ensuring every potato slice cooks at the exact same rate.

Storage, Reheating & Shelf Life

  • Refrigeration: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 to 4 days.

  • Freezing: Lay cooked potato slices on a baking tray in a single layer to freeze solid, then transfer to a freezer-safe bag for up to 2 months.

  • Reheating: Reheat in a preheated oven or air fryer at $400^\circ\text{F}$ ($200^\circ\text{C}$) for 5–7 minutes until crisp. Avoid microwaving, as it will make the potatoes soft and soggy.

Detailed Nutritional Breakdown

Calculated per serving (based on 6 total servings).

Nutrient Amount Per Serving % Daily Value*
Calories 225 kcal —
Total Fat 12 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0 g —
Cholesterol 12 mg 4%
Sodium 430 mg 19%
Total Carbohydrate 26 g 9%
Dietary Fiber 3.5 g 12%
Total Sugars 1.5 g —
Protein 4.5 g 9%
Vitamin C 28 mg 31%
Calcium 75 mg 6%
Iron 1.4 mg 8%
Potassium 580 mg 12%

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