Scale

3 large russet potatoes, washed and sliced into ¼-inch rounds

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried oregano

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

4 slices bacon, cooked and crumbled

2 tablespoons fresh parsley, chopped (for garnish)

½ cup sour cream (for serving)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the potato slices with olive oil, salt, pepper, garlic powder, paprika, and oregano until evenly coated.

Arrange the potato slices in a single layer on the prepared baking sheet.

Bake for 20 minutes, then flip each slice and bake for an additional 15 minutes until golden brown and crispy.

Remove from the oven and sprinkle shredded cheddar and mozzarella cheese evenly over the slices.

Return to the oven and bake for another 5 minutes, until the cheese is melted and bubbly.

Sprinkle crumbled bacon and fresh parsley on top.

Serve warm with a side of sour cream.