Preheat your oven to 425°F. placing the oven rack in the middle position.
Line a large baking sheet with parchment paper. Note: You can also use two medium baking sheets.
Scrub the potatoes clean to remove all direct and debris. Then slice them widthwise into rounds about ¼-inch (7 mm) thick (see note).
Optional: As you slice the potatoes, drop them into a large bowl of cold water. This step removes excess starch that can make them stick together, and also makes them fluffier.
Quickly pat dry the potatoes with paper towels. Add to a large bowl along with the olive oil, Italian seasoning, paprika, salt and pepper. Toss to coat thoroughly.
Arrange the potatoes in a single layer on the prepared baking sheet.
Bake until golden and puffy, about 12 minutes. Remove the baking sheet from the oven and use kitchen tongs to flip the potatoes. Bake another 12 minutes or until golden.