🥔 Sliced Baked Potatoes (Crispy & Flavorful)
This is a simple, detailed, and reliable recipe that gives you crispy edges and tender centers—perfect as a side dish or snack.
⏱️ Time
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Prep: 10 minutes
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Bake: 35–45 minutes
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Total: ~50 minutes
🧾 Ingredients (Serves 3–4)
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4 medium russet or Yukon gold potatoes
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2–3 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon paprika (smoked paprika if available)
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½ teaspoon dried rosemary or thyme (optional)
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¼ cup grated Parmesan cheese (optional)
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Fresh parsley for garnish (optional)
🔪 Preparation
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Preheat oven
Set oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it. -
Wash the potatoes
Scrub well under running water.
You may peel them, but leaving the skin on adds crispiness and flavor. -
Slice the potatoes
Cut into ¼-inch (½ cm) thick slices.
Try to keep slices even so they bake uniformly.
🥣 Seasoning
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Season the slices
Place potato slices in a large bowl.
Add olive oil, salt, pepper, garlic powder, paprika, and herbs. -
Toss well
Mix until every slice is evenly coated with oil and seasoning.
🔥 Baking Instructions
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Arrange on baking sheet
Lay slices in a single layer.
Do not overlap, or they won’t crisp properly. -
Bake (first side)
Bake for 20 minutes. -
Flip the potatoes
Carefully turn each slice using a spatula. -
Bake (second side)
Return to oven and bake for 15–25 minutes, until:-
Edges are golden brown
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Centers are soft when pierced with a fork
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Optional cheese topping
Sprinkle Parmesan over the potatoes during the last 5 minutes of baking.
🌿 Finishing Touch
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Garnish & serve
Remove from oven, sprinkle with fresh parsley, and serve hot.
🍽️ Serving Ideas
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With ketchup, ranch, or garlic aioli
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As a side for grilled chicken, burgers, or fish
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Topped with sour cream and chives for a loaded version
✅ Tips for Extra Crispiness
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Pat potatoes dry before seasoning
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Use convection/fan mode if available
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Don’t overcrowd the baking sheet