Sliced Baked Potatoes

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 5 minutes – 1 hour 10 minutes
Serving Size: 4-6 servings
Difficulty Level: Easy

Sliced baked potatoes are an incredible side dish or even a hearty snack that’s crispy on the outside, soft and fluffy on the inside. They’re very versatile and can be customized with different toppings, herbs, and spices to suit any palate. This recipe will guide you through the steps of making perfect sliced baked potatoes every time. With a bit of time and attention, you can have a golden-brown, deliciously crisp potato treat that complements any main dish, from roasted meats to grilled vegetables.

Ingredients:

• 4 large russet potatoes (or other preferred type, such as Yukon Gold for a creamier texture)
• 3 tablespoons olive oil (or melted butter for a richer flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (for color and mild smokiness)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (freshly cracked for best flavor)
• Fresh herbs (optional but recommended): rosemary, thyme, or parsley
• Optional toppings: shredded cheddar cheese, sour cream, crumbled bacon, chives, or green onions

Notes:

• Potato Choice: Russet potatoes are ideal for this recipe because of their high starch content, which results in a fluffy interior and crispy skin. However, you can use Yukon Gold potatoes if you prefer a creamier texture. The skins of Russets also get crispier than those of Yukon Golds, which are generally softer.
• Cut Size: The thickness of your potato slices can affect cooking time and crispiness. If you slice them too thin, they might become crispy too quickly and potentially burn. Aim for slices that are about 1/4 to 1/2 inch thick for the best balance of softness and crispness.
• Oiling the Potatoes: It’s important to coat the potatoes evenly in oil to ensure they crisp up. You can also use melted butter instead of olive oil for a richer, more indulgent flavor, or use a combination of both.
• Seasoning Variations: Feel free to get creative with the seasoning. You can add Italian seasoning, chili powder, cayenne pepper, or even Parmesan cheese to change up the flavor profile.

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Instructions:

Step 1: Preparing the Potatoes

1. Preheat your oven:
   Preheat your oven to 400°F (200°C). This temperature ensures the potatoes bake evenly and get crispy.
2. Wash and dry the potatoes:
   Scrub the russet potatoes thoroughly under cold running water to remove any dirt. Since we’re keeping the skins on, it’s important to ensure they’re clean. Pat the potatoes dry with a clean kitchen towel or paper towels to remove excess moisture.
3. Slice the potatoes:
   Use a sharp chef’s knife to slice the potatoes into 1/4 to 1/2-inch thick slices. Be sure to cut evenly so that the slices cook at the same rate. You can also use a mandoline slicer for precise, uniform slices.
4. Optional Step – Soak the slices:
   If you have time, soak the potato slices in cold water for at least 30 minutes before baking. Soaking removes excess starch, which can help with crisping up the edges. After soaking, make sure to dry the slices thoroughly before moving on to the next step.

Step 2: Seasoning the Potatoes

1. Prepare the oil mixture:
   In a small bowl, combine the olive oil (or melted butter), garlic powder, onion powder, paprika, salt, and black pepper. Stir well to combine all the ingredients into a smooth, uniform mixture.
2. Toss the potato slices:
   Place the sliced potatoes into a large mixing bowl or onto a sheet of parchment paper. Drizzle the olive oil mixture over the potatoes. Toss the slices gently with your hands or a spatula to ensure all sides are evenly coated with oil and seasoning.
3. Add fresh herbs (optional):
   If you’re using fresh herbs like rosemary or thyme, now is the time to sprinkle them on top of the potatoes. You can either chop the herbs finely or leave them whole. Both will work well; the flavor will infuse into the potatoes as they bake. Make sure to spread the herbs evenly across the potatoes.

Step 3: Arranging the Potatoes on a Baking Sheet

1. Prepare your baking sheet:
   Line a large baking sheet with parchment paper or aluminum foil to prevent the potatoes from sticking. If you want extra crispy potatoes, you can lightly grease the parchment paper with a bit of olive oil.
2. Arrange the potato slices:
   Lay the potato slices in a single layer on the baking sheet. Do not overcrowd the pan—this is key to getting crispy slices. If necessary, use two baking sheets.
3. Leave space between slices:
   Ensure there’s a little space between each slice so the air can circulate freely around them. This will allow them to cook evenly and get crisp.

Step 4: Baking the Potatoes

1. Place the baking sheet in the oven:
   Once your oven is preheated, place the baking sheet with the potatoes on the middle rack. Bake for about 45-60 minutes, depending on the thickness of the slices and how crispy you like your potatoes.
2. Flip the slices halfway through:
   About 25 minutes into the baking time, use tongs or a spatula to carefully flip the slices over. This ensures that both sides become golden and crispy. If you have thicker slices, you might need to bake them a little longer.
3. Check for doneness:
   After 45 minutes, check the potatoes for doneness. The slices should be golden brown and crispy on the edges. You can poke a fork into the thickest part of a slice to check for softness; it should easily pierce through. If the potatoes are not fully crisped, continue baking for an additional 5-10 minutes.

Step 5: Optional Toppings and Serving

1. Add cheese and return to the oven (optional):
   If you want cheesy potatoes, sprinkle some shredded cheddar or your favorite cheese over the potatoes in the last 5-10 minutes of baking. Place the baking sheet back in the oven until the cheese is melted and bubbly.
2. Garnish:
   Once the potatoes are done, remove them from the oven and let them cool for a couple of minutes. Garnish with freshly chopped chives, green onions, or additional rosemary/thyme. A dollop of sour cream or a sprinkle of crumbled bacon can add extra flavor.
3. Serve and enjoy:
   Serve these sliced baked potatoes hot as a side dish with your favorite main course. They pair wonderfully with everything from grilled meats to vegetarian entrees.

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Tips and Tricks:

• Even Slicing: To ensure the potatoes cook uniformly, try to slice them as evenly as possible. If you have a mandoline slicer, it’s a great tool for getting consistent slices. You can also use a sharp knife and take your time to make each slice the same thickness.
• Crispy Potatoes: If you prefer extra crispy slices, you can flip them a couple of times during the baking process. You can also bake the potatoes on a wire rack placed over a baking sheet, allowing air to circulate under the potatoes and crisp up both sides.
• Herb Variations: Fresh herbs like thyme, rosemary, or even sage are great choices to complement the flavor of the potatoes. If you don’t have fresh herbs, dried herbs work as well, but be sure to reduce the amount used.
• Storage: Leftover sliced baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes to restore some of their crispiness.
• Make-Ahead Tip: You can prep the potato slices and coat them in oil and seasoning up to 24 hours in advance. Store them in the fridge, covered, until you’re ready to bake them.

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Conclusion:

Sliced baked potatoes are a deliciously simple dish with the potential for endless variations. Whether you’re looking for a crispy snack or a side to complement your dinner, this recipe delivers a satisfying result every time. The combination of golden-brown, crispy edges and fluffy interiors is guaranteed to make these potatoes a hit at the dinner table!