Would you like to save this?
We'll email this post to you, so you can come back to it later!
Craving the perfect mix of crispy and tender? These Sliced Baked Potatoes are golden, seasoned slices baked to crunchy perfection and kissed with just enough seasoning to make your taste buds dance.
Why You’ll Love This Recipe
• Ready in under 40 minutes—perfect for busy weeknights.
• Achieves a satisfyingly crispy edge and a creamy center.
• Uses simple sliced potatoes and pantry staples.
• Naturally gluten-free, vegan-friendly (dairy-free by default).
• Customizable seasoning to match any mood or menu.
• Minimal hands-on time—just wash, slice, toss, and bake.
• Crowd-pleasing side dish for BBQs, family dinners, or casual get-togethers.
• Clean-up is a breeze—one baking sheet and a bowl.
Ingredients
• 2 pounds russet potatoes (about 4 medium), washed and sliced 1/4-inch thick
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon sea salt (plus extra for finishing)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (swap chili powder for heat)
• 1/2 teaspoon dried rosemary or thyme (optional, for an earthy note)
• Fresh parsley or chives, chopped (for garnish)
Directions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper or a non-stick mat—this makes cleanup easy and helps those potato slices crisp right up.
2. Pat the sliced potatoes dry with a clean kitchen towel; you know what they say: damp slices = soggy edges, and we want none of that.
3. In a large bowl, gently toss the potato slices with olive oil, sea salt, black pepper, garlic powder, smoked paprika, and rosemary. Make sure each slice is evenly coated—you’ll taste the difference.
4. Arrange the seasoned potato slices in a single layer on the baking sheet, leaving a little breathing room between each so hot air can circulate. Crowding leads to steaming, and that’s a crispiness killer.
5. Slide the sheet into the oven and bake for 20 minutes. Peek in and you’ll see the edges turning a gorgeous golden brown—that’s your cue to flip each slice with tongs or a spatula.
6. Return the pan to the oven for another 10–15 minutes, until the slices are uniformly crisp at the edges and tender in the middle. If you love extra crunch, you might pull them at the 12-minute mark.
7. Remove from the oven, season with a final pinch of sea salt, sprinkle on fresh parsley or chives, and serve hot. Watch them disappear in seconds!
Servings & Timing
• Makes about 4 servings (8–10 slices per person)
• Prep Time: 10 minutes (wash, slice, season)
• Cook Time: 30 minutes (oven-baked to crispy perfection)
• Total Time: 40 minutes
Variations
• Cheesy Upgrade: Sprinkle shredded cheddar or Parmesan during the last 5 minutes of baking.
• Spicy Kick: Swap smoked paprika for chipotle powder and add a pinch of cayenne.
• Greek Twist: Drizzle with olive oil, lemon zest, oregano, and feta crumbles.
• Herb Medley: Use fresh rosemary, thyme, and parsley instead of dried herbs.
• Ranch Style: Toss with dairy-free ranch seasoning mix for tangy flair.
• Air-Fryer Version: Cook at 400°F for 15–18 minutes, shaking halfway through.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 3 days. To revive that crispy edge, reheat in a 400°F oven or air fryer for 5–7 minutes. Avoid the microwave—it’ll turn them limp.
FAQs
Q: Can I use Yukon Gold or red potatoes instead?
A: Absolutely—just note they might be creamier inside and may need a couple of minutes less baking.
Q: How do I get every slice equally crispy?
A: Uniform slicing (about 1/4-inch) and a single layer with space between slices ensure even browning.
Q: Can I prep ahead of time?
A: Yes—slice and season, then refrigerate on the baking sheet; bake just before serving.
Q: Are these dairy-free?
A: Yes—unless you add cheese in a variation, they’re naturally vegan and dairy-free.
Q: Will olive oil smoke at 425°F?
A: Olive oil’s smoke point is around 410°F, but brief roasting at 425°F usually works fine; swap in avocado or sunflower oil if you’d like extra margin.
Q: Can I freeze these potato slices?
A: You can freeze them flash-frozen in a single layer, then bake from frozen—just add 5–7 extra minutes in the oven.
Q: What dipping sauces pair well?
A: Garlic aioli, ketchup, salsa verde, or a Greek yogurt herb dip all work wonders.
Q: How thin should I slice the potatoes?
A: About 1/4-inch thickness is ideal—thin enough to crisp, thick enough to stay tender.
Conclusion
With golden-brown edges, tender centers, and a simple seasoning blend, these Sliced Baked Potatoes are destined to become your go-to side dish. Give them a try tonight, share your favorite twist in the comments, and don’t forget to explore more oven-baked favorites on the blog!
Sliced Baked Potatoes
Ingredients
- 4 medium russet potatoes washed and scrubbed
- 4 tbsp unsalted butter melted
- 2 tbsp olive oil extra virgin preferred
- 2 cloves garlic minced
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp dried rosemary or thyme, optional
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Using a sharp knife, slice each potato into thin rounds—about 1/8 to 1/4 inch thick—being careful to keep the slices together.
- In a small bowl, mix the melted butter, olive oil, garlic, salt, pepper, and rosemary. Brush the mixture generously between the slices and over the tops of the potatoes.
- Place the potatoes on the prepared baking sheet and bake for 50–60 minutes, until the edges are crispy and the centers are tender.
- Remove from oven, garnish with chopped parsley, and serve warm as a delicious, eye-catching side dish.
Notes
Nutrition
