Slice the potatoes into thin “quarter” pieces by cutting the potatoes in half lengthwise and then cutting into thin slices (see photos) about ¼” thick.
Transfer cut potatoes into a large bowl.
Pour olive oil over potatoes and stir to coat.
Sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.
Grease a large baking sheet and spread the potatoes in an even layer on the baking sheet.
Roast in the preheated oven for 20 minutes, stir, and continue roasting until the potatoes are lightly brown.
Remove from oven and serve immediately.
Video
Notes
NOTE about potato size: be aware that roasting time will vary based on how large you cut your potatoes. We like to cut them small so they roast quickly. If using larger potato pieces, you will need to increase the roasting time.Ingredient Substitutions
Yukon gold potatoes. Red potatoes and russet potatoes can also be used in this recipe.
Garlic powder. 1 tablespoon of minced garlic can be used in place of the 1 tsp garlic powder, however I love the way the powder coats and crisps the potatoes. You can also replace the garlic powder/salt with garlic salt, if desired.
Sea salt & Pepper. I included the amounts we use, feel free to adjust to your liking. For even more flavor you can add smoked paprika.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave - but they won't be as crispy.