Cutting board and knife for slicing
Large baking sheet
Parchment paper (for easy cleanup)
Pastry brush or spoon to apply oil
Oven mitts for safe handling
Step-by-Step Preparation Guide
Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
Prepare the Potatoes: Wash and dry the potatoes thoroughly, as you’ll be leaving the skin on for extra flavor and texture. Slice each potato into 1/4-inch thick rounds. Try to keep the slices uniform so they cook evenly.
Season the Potatoes: Place the potato slices in a large bowl. Drizzle with olive oil, then add minced garlic, salt, pepper, and any optional seasonings like paprika or dried herbs. Toss everything together until the slices are well coated.
Arrange on the Baking Sheet: Spread the seasoned potato slices in a single layer on the baking sheet. Avoid overlapping so they’ll get crispy edges.
Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the potatoes are golden and crispy around the edges. Flip the slices halfway through cooking to ensure even browning.
Add Finishing Touches: If you like, sprinkle freshly grated Parmesan cheese over the hot potato slices right after they come out of the oven. Garnish with chopped parsley for a pop of color and a fresh finish.
Optional Variations and Creative Additions
Cheesy Potatoes: After flipping the potatoes halfway through baking, sprinkle shredded cheddar or mozzarella on top of each slice. Return them to the oven to melt the cheese for an extra indulgent version.
Add a Kick of Spice: Try sprinkling cayenne pepper or red pepper flakes with the other seasonings to give the potatoes a little heat.
Herb Butter Drizzle: Melt some butter and mix it with fresh chopped herbs like parsley, basil, or chives. Drizzle this over the potatoes before serving for added flavor.
Garlic-Parmesan Twist: Combine grated Parmesan with garlic powder and sprinkle it over the potatoes for a classic garlic-Parmesan finish that’s always a hit.
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