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Export 5 ingredients for grocery delivery
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.
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