A practical snack made by tossing thickly sliced potatoes with olive oil and spices and baking them until crisp. Crisp outside and soft inside, these potatoes make an enjoyable treat on their own or with a sauce.
Pat the thickly sliced potatoes dry thoroughly with paper towels. In a bowl, toss with olive oil, thyme, red pepper flakes, garlic powder, salt, and black pepper.
Arrange the potatoes in a single layer on a parchment-lined tray without overlapping. Crowding them causes steaming.
Bake in a preheated 200°C (392°F) oven for 35 minutes, until golden and crisp on top. Flip once halfway through. Serve hot.
Important: Drying the potatoes thoroughly before baking is essential for crispiness; wet potatoes steam instead of browning. Caution: Don't overlap the potatoes on the tray — arrange them in a single layer so every side browns. If using packaged spice mixes, check the label.
Parboiling the potatoes for 5 minutes and draining them before roasting makes the outside even crispier. Turning them once halfway through cooking helps every side brown evenly.
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