Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Pat the 2 large russet potatoes dry with paper towels. Using a sharp knife or mandoline, slice the potatoes into about 1/4-inch-thick rounds.
• Put the potato slices into a large bowl. Add 2 1/2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder (optional), 1/4 teaspoon onion powder (optional), and a pinch of dried rosemary (optional). Toss gently until all slices are evenly coated.
• Arrange the slices in a single layer on the prepared baking sheet, leaving small gaps between slices and avoiding overlap.
• Bake at 450°F for 20–30 minutes, turning the slices once halfway through baking (about 10–15 minutes), until edges are golden and crisp and centers are tender.
• Remove from oven, taste, and add more salt if desired.
• Garnish with chopped fresh parsley and serve.