Crispy Sliced Baked Potatoes

Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper, or set a wire cooling rack directly on top of the baking sheet for maximum convective airflow.

Slice 2 lbs of scrubbed potatoes into uniform ¼-inch rounds. Soak them in a bowl of cold water for 10 minutes to remove excess surface starch, then drain and pat completely dry with clean kitchen towels.

Transfer dried potato slices to a large mixing bowl. Toss thoroughly with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper until every slice is uniformly coated.

Arrange seasoned slices in a single layer on the prepared baking sheet or wire rack. Bake at 400°F (205°C) for 30 to 35 minutes (flip halfway through if baking directly on a flat sheet) until edges are deeply golden-brown and centers are fork-tender.

Transfer hot potatoes immediately to a serving platter. Garnish with chopped fresh rosemary, extra sea salt, or grated Parmesan cheese if desired, and serve immediately.