Preheat the oven to 400 degrees F.
Slice the potatoes into rounds of generally the same thickness. Some variety is fine, but they'll cook more evenly if they're approximately the same width. (Note: if some split or don't come out perfectly, no problem; line them around the side of the pan like the picture shows).
Lightly oil the base of an oven-safe pan with olive oil.
Begin to layer the potato rounds so they cover the base of the pan. Drizzle a bit of olive oil and top with some spices. Add some nutritional yeast, saving enough to add to top of the bake.
Repeat this, adding layers of the potato rounds, and stagger the oil and spices to approximately every third layer (this avoids oversaturating the potatoes with the oil).
Feel free to alternate types of potato -- IE: one layer sweet, one layer russet -- or blend them together.
Fill in gaps on the sides of the dish with slices of remaining potato rounds, if applicable.
Top with a drizzle of olive oil, salt, pepper, nutritional yeast, and paprika.
Bake for 30-40 minutes, depending on desired texture. If you like more of a snap in roasted vegetables, check the potatoes around minute 30 to see if they are to your liking. If you prefer softer potatoes, check the consistency at around minute 40 and consider adding 5 more minutes.
