Yum — sliced baked potatoes are the perfect mix of crispy edges and soft, fluffy centers 🥔✨
You can make them simply with butter and herbs, or dress them up with cheese, bacon, and sour cream for a loaded version.
Here’s how 👇
🥔 Sliced Baked Potatoes (Crispy & Tender)
Ingredients
- 4 medium potatoes (Yukon Gold or Russet work best)
- 3 tbsp olive oil or melted butter
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp paprika or dried herbs (like thyme or rosemary — optional)
Instructions
- Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly oil it. - Slice the potatoes:
- Wash and dry potatoes well.
- Slice into ¼-inch thick rounds (uniform thickness helps them cook evenly).
- Season:
- In a large bowl, toss slices with olive oil or butter, salt, pepper, and any seasonings you like.
- Make sure each slice is coated.
- Arrange and bake:
- Lay potato slices flat on the baking sheet in a single layer (no overlapping for max crispiness).
- Bake for 25–30 minutes, flipping halfway through, until golden brown and tender in the center.
- Serve:
- Sprinkle with extra salt or herbs.
- Serve as a side dish or snack — great with sour cream, ranch, or melted cheese!
🧀 Optional Variations
- Cheesy potatoes: Sprinkle shredded cheddar or Parmesan on top during the last 5 minutes of baking.
- Loaded style: After baking, top with crumbled bacon, sour cream, and green onions.
- Garlic butter version: Toss with melted butter, minced garlic, and parsley right after baking.
Would you like me to give you the Hasselback-style version (whole potato sliced thinly but not all the way through, with crispy fanned edges)?
