Rinse and scrub the potatoes well. Use a mandolin (with a protective guard or glove) and slice the potatoes paper thin. Transfer them immediately to a bowl of cold water.
2 lb Yukon Gold Potatoes
Rinse the potatoes well in a few changes of water to wash off as much of the starches as possible. Drain and pat dry on a lint free kitchen towel.
Preheat your oven to 350"F.
Transfer the potato slices to a large bowl and drizzle with 4 tablespoons of olive oil and the sea salt. Toss to coat well.
5 tbsp olive oil, 1.5 tsp sea salt
Lightly oil a 9x13 baking dish with olive oil making sure to get the sides too.
Smash the garlic cloves with the side of a chef's knife and transfer them to the roasting dish together with 2 sprigs of rosemary. Spread the potato slices over the top making sure they are evenly distributed. Place the remaining rosemary sprig on top or just use the leaves.
6 cloves garlic, 3 sprigs rosemary, 2 lb Yukon Gold Potatoes
Drizzle the top with a good lug of olive oil (about 1 tbsp) and sprinkle with red chili flakes if desired.
Whisk together 1 cup of water with 2 teaspoons of onion powder and pour it inside the roasting dish from the side. Give the dish a little shake for the juices to distribute all over.
1 cup water, 2 tsp onion powder
Roast the potatoes in the preheated 350"F oven for 45 minutes to 1 hour until the top is golden crispy to your liking and the potatoes are cooked through. Let the potatoes rest a few minutes to absorb any of the leftover dressing from the bottom of the dish.