Thermal Setup and Pan Prep: Preheat oven to $425^\circ\text{F}$ ($220^\circ\text{C}$). Line a large baking sheet with parchment paper, or place a wire cooling rack directly on top of the baking sheet for maximum air circulation.
Slice and Cold-Starch Soak: Scrub 2 lbs of Yukon Gold or Russet potatoes and slice into uniform $\frac{1}{4}$-inch rounds. Place slices in a bowl of cold water and soak for 10 minutes to remove excess surface starch.
Thorough Drying Protocol: Drain potato rounds completely and pat them thoroughly dry on paper towels or a clean kitchen cloth until no surface moisture remains.
Season and Coat: Transfer dried slices to a large bowl. Add 2 tbsp olive oil (or melted butter), 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper. Toss until every slice is evenly coated.
High-Heat Crisping Bake: Arrange potato rounds in a single, non-overlapping layer on the baking sheet or wire rack. Bake at $425^\circ\text{F}$ ($220^\circ\text{C}$) for 30 to 35 minutes. (If baking directly on parchment paper, flip halfway through; if using a wire rack, no flipping is needed). Bake until edges are deeply golden and centers are fork-tender.
Garnish and Present Hot: Transfer to a warm platter, garnish with fresh herbs or grated Parmesan if desired, and serve immediately.
| Metric / Profile | Amount Per Serving (1/4th of recipe) |
| Calories | ~210 kcal |
| Protein | 4 g |
| Total Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sodium | 320 mg |
Storage & Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating for Crispness: Reheat slices in a single layer in an oven or air fryer at $400^\circ\text{F}$ ($205^\circ\text{C}$) for 8 to 10 minutes. Avoid microwaving, as trapped steam softens the crispy edges.
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