Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash the Yukon Gold potatoes. You don't need to peel them, as the skin adds a wonderful crispiness and flavor. Slice each potato into rounds about 1/4-inch thick. Aim for uniform thickness so they cook evenly.
- In a large bowl, toss the potato slices with olive oil, salt, black pepper, and the optional garlic powder. Ensure each slice is lightly coated. Arrange the seasoned potato rounds in a single layer on a baking sheet. It's best to use parchment paper for easy cleanup. Bake for 20-25 minutes, or until the edges are golden brown and crispy, and the potatoes are tender when pierced with a fork. Flip them halfway through baking for even crisping.1 pound Yukon Gold potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, Pinch garlic powder
- Once the potato rounds are perfectly baked and crisp, carefully remove them from the oven. While they are still warm, sprinkle each round with shredded cheddar cheese. Return the baking sheet to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.1/2 cup cheddar cheese
- Remove the baking sheet from the oven again. Dollop a small amount of sour cream onto each cheesy potato round. Sprinkle generously with the crumbled crispy bacon and freshly chopped chives. Serve immediately while warm for the ultimate texture and flavor experience.1/4 cup sour cream, 4 slices bacon, 2 tablespoons fresh chives
Notes
Reheat leftovers in a toaster oven or regular oven at around 300°F (150°C) for 5-7 minutes to restore crispiness. Avoid microwaving. For freezing, freeze before adding sour cream and chives. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes, then add fresh toppings.
