4 Yukon gold potatoes
• 1 tbsp of olive oil
• Black pepper
• 1 pinch of cayenne
• 1 pinch of herbes de provence
Rinse the potatoes to remove dirt from the skin. Slice the potatoes into 3/8 inch thick.
Rinse the sliced potatoes with cold water. Drain and pat dry with paper towels. Season with salt, cayenne, and dried herbs. Mix well to make sure all the slices are coated.
Preheat the oven to 425F. Place the potato slices on a baking sheet. Sprinkle salt on top. Bake the potatoes for 15 minutes. Flip the slices and bake again for 15 minutes. Transfer the potato slices to cooling racks. Place back in the oven for 8 to 10 minutes until crispy and golden brown.