Sliced baked potatoes are crispy on the outside, tender inside, and super easy to make. Here’s a simple, reliable method:
Ingredients
- 4–6 russet or Yukon gold potatoes
- 2–3 tbsp olive oil or melted butter
- Salt and black pepper, to taste
- Optional seasonings: garlic powder, paprika, onion powder, rosemary, thyme, or Parmesan cheese
Instructions
- Preheat oven:
Preheat to 425°F (220°C). - Prep the potatoes:
Wash and scrub potatoes well. Slice into ¼-inch rounds (or lengthwise slices if you prefer). Pat dry. - Season:
Toss slices with olive oil or butter, salt, pepper, and any optional seasonings. - Bake:
Arrange potatoes in a single layer on a lined or greased baking sheet.
Bake for 20 minutes, flip, then bake another 15–20 minutes until golden and crispy on the edges. - Serve:
Finish with a sprinkle of salt or Parmesan while hot.
Topping ideas
- Sour cream and chives
- Shredded cheese
- Ranch or garlic aioli
- Ketchup or hot sauce
If you’d like, I can also share a Hasselback-style version (thin slices that fan out and get extra crispy) or a sheet-pan garlic butter version.
