Crispy Sliced Baked Potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or place a wire cooling rack directly inside the baking sheet for maximum convection airflow.

Slice the scrubbed potatoes into uniform $\frac{1}{4}$-inch rounds. Place the slices in a large bowl of cold water and let them soak for 10 minutes to extract surface starches. Drain thoroughly and pat every slice completely dry with paper towels.

Transfer the dry potato rounds to a mixing bowl. Drizzle with the 2 tablespoons of olive oil, then add the garlic powder, onion powder, salt, and black pepper. Toss vigorously until every slice is evenly coated in a thin oil-and-spice film.

Arrange the seasoned slices in a single, non-overlapping layer on your prepared sheet or wire rack. Bake at 425°F (220°C) for 30 to 35 minutes. If baking directly on parchment paper, flip the slices halfway through. Remove once the edges are deep golden-brown and crisp.