fresh rosemary, thyme, parsley, or oregano, I prefer a mix of rosemary and thyme.
salt & pepper to taste
Preheat oven to 425 degrees.
Pour 2 tbsp extra virgin olive oil on baking sheet. Use your fingers to spread the oil so that it's coated the entire sheet.
Slice potatoes into thin circles (1/4 inch in thickness). Lay them on the baking sheet so they slightly overlap each other.
Drizzle remaining 2 tbsp over all potato rounds. Liberally salt and pepper.
Chop your fresh herbs and sprinkle over potatoes.
Bake for 20 to 25 minutes. I like to check mine at 20 minutes but typically end up leaving them in for the full 25 minutes. Finished potatoes should be tender. You may see some browned edges anywhere where potatoes were cut especially thin.
Use enough potatoes to fill your baking sheet. Sometimes a "medium" potato looks a little different from one person to the next so if 6 isn't enough for your baking sheet just slice up another one.I always prefer fresh herbs but you can certainly use dried herbs if that's what you have on hand. I've done it and it still works great!