Crispy Roasted Potato Slices
Transform your love for potatoes into an irresistible side dish with these Crispy Roasted Potato Slices! Perfectly seasoned with garlic powder, onion powder, paprika, and fragrant rosemary, these golden-brown potato rounds boast a delightful crunch on the outside while staying tender on the inside. With just 15 minutes of prep time and a quick roast in the oven, this recipe is a simple yet flavorful way to elevate any meal. Garnished with freshly chopped parsley for a pop of color and freshness, these oven-roasted potatoes are ideal as a side dish, snack, or crowd-pleasing party appetizer. Whether you're hosting a dinner or craving a crispy indulgence, this potato recipe guarantees bold flavor and satisfying texture every time! Keywords: crispy roasted potatoes, easy side dishes, rosemary potatoes, crispy potato slices, oven-roasted potato recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash the russet potatoes thoroughly under running water to remove any dirt, then dry them with a clean towel.
Slice the potatoes into even thickness rounds, approximately 1/4 inch thick, using a sharp knife or a mandoline slicer for uniformity.
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, dried rosemary, salt, black pepper, and paprika.
Add the sliced potatoes to the mixing bowl, tossing them until they are evenly coated with the oil and spice mixture.
Arrange the coated potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even cooking.
Place the baking sheet in the preheated oven and roast the potato slices for about 20 minutes.
After 20 minutes, remove the baking sheet from the oven and carefully flip each potato slice over using a spatula.
Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, or until the potatoes are golden brown and crispy.
Remove the roasted potato slices from the oven and allow them to cool for a few minutes.
Sprinkle the potatoes with freshly chopped parsley before serving for a burst of freshness.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 14.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6877 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
