Baked Potato Slices

These crisp and golden Baked Potato Slices are the ultimate versatile side dish that pairs perfectly with any meal. By cutting the potatoes into rounds and roasting them at a high temperature, you achieve a satisfying crunch on the outside and a tender, buttery interior.

Why You Will Love This Recipe

There are so many reasons to keep this recipe in your weekly rotation. First, it requires very minimal prep work; you don’t even need to peel the potatoes if you prefer a rustic texture. Second, Baked Potato Slices cook much faster than whole baked potatoes, making them a great option for busy weeknights. Finally, they are incredibly customizable, allowing you to swap out spices to match whatever main course you are serving.

Ingredients

• 3 to 4 large Russet or Yukon Gold potatoes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or rosemary
• 1/2 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• Optional: Fresh parsley for garnish

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. Scrub the potatoes clean and pat them completely dry with a kitchen towel. Slice the potatoes into even rounds, approximately 1/4-inch to 1/2-inch thick.
3. In a large mixing bowl, toss the potato slices with the olive oil, garlic powder, dried herbs, smoked paprika, salt, and pepper until every slice is thoroughly coated.
4. Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap so they can crisp up properly.
5. Bake for 20 minutes, then remove the pan and carefully flip each slice using a spatula.
6. Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the potatoes are golden brown and crispy on the edges.
7. Remove from the oven and garnish with fresh parsley if desired before serving warm.

Expert Tips / Pro Tips

To ensure maximum crispiness, make sure the potato slices are bone-dry before you toss them in oil; moisture is the enemy of a good crunch. Another professional tip is to use a mandoline slicer for perfectly uniform thickness, which ensures that all slices finish cooking at the exact same time. If you find your potatoes are sticking, make sure you are using enough oil and a high-quality non-stick surface or parchment paper.

Variations & Substitutions

You can easily adapt this recipe to fit your pantry. If you don’t have Russet potatoes, red potatoes or sweet potatoes work beautifully, though cooking times may vary slightly. For a cheesy twist, sprinkle 1/4 cup of grated Parmesan cheese over the slices during the last five minutes of baking. If you prefer a spicy kick, substitute the smoked paprika with a pinch of cayenne pepper or chili flakes.

Serving Suggestions

Baked Potato Slices are incredibly versatile. Serve them alongside a grilled steak, roasted chicken, or a pan-seared salmon fillet. They also make a fantastic appetizer when served with a dipping sauce like sour cream, spicy mayo, or thick Greek yogurt dip. For a breakfast twist, serve them next to scrambled eggs and avocado toast.

Storage, Freezing & Reheating

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. While you can freeze them for up to 2 months, the texture may become slightly softer upon thawing. To reheat and restore the crunch, place the slices back in a 350°F oven or an air fryer for 5-7 minutes. Avoid using the microwave as it will make the potatoes soggy.

Nutrition Information

Calories	185 kcal
Total Fat	7g
Sodium	310mg
Carbohydrates	28g
Fiber	3g
Protein	3g

FAQ

Do I need to soak the potatoes in water first?

While some recipes suggest soaking to remove starch, it is not strictly necessary for this recipe as long as you dry the slices thoroughly before seasoning and roasting.

Can I make these in an air fryer?

Yes! You can air fry the slices at 380°F for about 15-18 minutes, shaking the basket halfway through until they reach your desired level of crispiness.

Why are my potato slices soft instead of crispy?

This usually happens if the oven temperature is too low or if the pan was overcrowded. Make sure the slices are in a single layer with space between them.