Begin by filling a large bowl with water. Carefully slice each Yukon Gold potato into ½-inch thick slabs, discarding the ends.

To achieve the accordion effect, place two chopsticks on either side of each potato slice. Make vertical and diagonal cuts down the length.

Once all the potatoes are sliced, submerge them in the bowl of water. Allow them to soak for 30 minutes to 2 hours.

Preheat your oven to 425°F (220°C) while the potatoes are soaking, and line a baking sheet with parchment paper.

After soaking, drain the sliced potatoes and pat them dry. For optimal crispiness, refrigerate them for about 30 minutes.

In a mixing bowl, combine melted butter, paprika, garlic powder, onion powder, salt, and pepper. Brush this mixture onto each potato slice.

Arrange the seasoned potatoes on the baking sheet. Bake in the preheated oven for 20 minutes, then flip and bake for another 20-25 minutes until golden brown.

Once baked, allow the potatoes to cool slightly. Sprinkle with flaky salt and fresh parsley before serving.