Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and sliced into ½-inch (1.25cm) thick rounds
  • 3 tablespoons olive oil, extra virgin
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt (or sea salt), plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • Optional: 1/4 cup freshly grated Parmesan cheese (for topping)
  • Optional: Fresh parsley, chopped for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash, dry, and slice the potatoes into ½-inch rounds.
  3. In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  4. Add the potato slices to the bowl and toss until evenly coated with the garlic-herb mixture.
  5. Spread the potato slices in a single layer on a baking sheet lined with parchment paper (if using). Avoid overcrowding; use two baking sheets if necessary.
  6. Bake for 35-45 minutes, or until golden brown and crispy, flipping the slices halfway through.
  7. In the last 5 minutes of baking, sprinkle with parmesan cheese for an extra touch of salty goodness (optional).
  8. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley, if desired.