Ingredients
- 4 medium potatoes, preferably Russet or Yukon Gold
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme or oregano
- ¼ teaspoon chili flakes, optional
- 2 tablespoons grated Parmesan, optional
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
1. Prepare the potatoes.
Wash the potatoes thoroughly and scrub away any dirt. You can peel them, but leaving the skins on gives the slices extra texture and flavor. Pat the potatoes completely dry with paper towels. Removing excess moisture helps them brown instead of steaming.
2. Slice evenly.
Using a sharp knife or mandoline, cut the potatoes into slices about ¼ inch (6 mm) thick. Try to keep all the slices similar in thickness so they finish cooking at the same time. Very thin slices become crisp like chips, while thicker slices remain softer in the center. Martha Stewart+1
3. Season the potatoes.
Place the slices in a large bowl. Add olive oil, garlic powder, paprika, salt, black pepper, and thyme or oregano. Add chili flakes if you like a little heat. Toss thoroughly until every slice is lightly coated with oil and seasoning.
For a richer version, substitute some or all of the olive oil with melted butter. Garlic, paprika, and herbs work particularly well because they cling to the potato surface as it roasts.
4. Prepare the baking tray.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil. Arrange the potato slices in a single layer, leaving a little space between them. Avoid piling or heavily overlapping the slices because trapped moisture can prevent them from becoming crisp. Martha Stewart+1
If you have a large quantity of potatoes, use two baking sheets rather than crowding one tray.
5. Bake.
Place the tray in the middle of the preheated oven. Bake for approximately 25–35 minutes, depending on the thickness of your slices. Thicker rounds may require closer to 40 minutes. The Typical Mom+1
After about 15 minutes, carefully flip the slices with a spatula or tongs. This allows both sides to brown evenly. Continue baking until the potatoes are golden brown around the edges and tender when pierced with a fork.
6. Add Parmesan, if desired.
For garlic-Parmesan sliced potatoes, sprinkle grated Parmesan over the potatoes during the final 5 minutes of baking. Adding it near the end prevents the cheese from becoming excessively dark while the potatoes are still cooking.
7. Finish and serve.
Remove the potatoes from the oven and transfer them to a serving plate. Sprinkle with freshly chopped parsley and, if desired, a little extra black pepper or Parmesan.
Serve immediately while they’re hot and crisp.
Tips for Extra-Crispy Sliced Potatoes
The most important factor is moisture control. Dry the potatoes thoroughly after washing, coat them with only enough oil to cover them lightly, and don’t overcrowd the baking sheet. A single layer gives hot air and the baking surface better access to each slice. Forfoodiefriends+1
For especially crispy potatoes, you can preheat the baking sheet before arranging the slices on it. Another option is to increase the oven temperature slightly; some recipes use 425°F (220°C) for very thin slices and roast them for approximately 30–35 minutes. Food Network
Keep an eye on the potatoes near the end because ovens vary considerably. The best indication of doneness is not simply the clock: the potatoes should be golden and crisp on the edges while tender inside.
Flavor Variations
This recipe is easy to customize.
- Garlic Parmesan: Add Parmesan during the final few minutes and finish with fresh parsley.
- Spicy: Add chili powder, cayenne, or red-pepper flakes with the paprika.
- Herb: Use rosemary, thyme, or oregano for a fragrant roasted-potato flavor.
- Cheesy: Add shredded cheddar or mozzarella during the last 5–7 minutes.
- Smoky: Replace regular paprika with smoked paprika.
- Butter garlic: Use melted butter instead of olive oil and add a little extra garlic powder.
What to Serve With Sliced Baked Potatoes
These potatoes make an excellent side dish for grilled chicken, roasted meat, burgers, fish, steak, or vegetables. They can also be served as an appetizer with ketchup, garlic sauce, sour cream, ranch dressing, or another favorite dipping sauce.
Because the slices have crispy edges and a soft center, they can also stand in for French fries when you want something homemade and oven-baked rather than deep-fried. Food Network
Storage and Reheating
If you have leftovers, allow them to cool and refrigerate them in an airtight container for up to several days. For the best texture, reheat them in an oven or air fryer rather than a microwave. A hot oven helps restore some of the crispness that is lost during refrigeration.
Final Result
The ideal sliced baked potato should have crisp, browned edges, a lightly crunchy surface, and a soft, tender center. The combination of olive oil, garlic, paprika, herbs, and black pepper gives the potatoes plenty of flavor without requiring complicated ingredients.
At 400°F (200°C), start checking thin slices around the 25-minute mark and thicker slices around 30–35 minutes. Martha Stewart+1 Once they’re golden and fork-tender, take them out and serve immediately.
Prep time: 10–15 minutes
Bake time: 25–40 minutes
Total time: About 40–55 minutes
Servings: 4
Difficulty: Easy
