Thin & Crispy Roasted Potatoes

Thin & Crispy Roasted Potatoes

Ingredients

• 4–5 medium potatoes (Yukon Gold or Russet)

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ½ tsp garlic powder (optional)

• Fresh rosemary or thyme (optional)

Instructions

1. Preheat the oven to 220°C (425°F).

2. Slice the potatoes very thin (about 2–3 mm). A mandoline works best.

3. Soak slices in cold water for 20–30 minutes to remove excess starch.

4. Drain and dry thoroughly with a clean kitchen towel (this step is key for crispiness).

5. Toss potatoes with olive oil, salt, pepper, and spices.

6. Arrange in a single layer on a baking sheet lined with parchment paper.
   👉 Do not overlap.

7. Roast for 25–35 minutes, flipping once halfway, until golden and crispy.

8. Optional: Broil for 2–3 minutes at the end for extra crunch.

Pro Tips for Extra Crispiness