Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Step 2

Cut 4 medium russet potatoes crosswise into 1/2-inch thick rounds. Place on a large rimmed baking sheet, drizzle with 3 tablespoons olive oil, and season with 1 teaspoon paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Toss to coat. Arrange in a single layer so that no potatoes are overlapping.

Step 3

Roast until the bottoms are lightly browned, 20 to 25 minutes. Flip the potatoes with a thin metal spatula or tongs. Roast until the other side is lightly browned, about 10 to 20 minutes more. Serve immediately.