If you popped by my kitchen around 6 pm on a Tuesday, there’s a decent chance you’d catch me fanning out a tray of Baked Potato Slices like a deck of cards, humming badly, and telling the dog he can’t have any more cheese. I started making these when I needed a quick side that looked nicer than it had any right to. They’re a little crisp at the edges, soft in the middle, and honestly they taste like the best part of roasted potatoes but in easier bites. One time I tried to make them fancy for a dinner party, then accidentally ate half the tray while “checking for seasoning.” Oops.
Also, very random, but these smell like my grandad’s old garden shed when the heater was on and the potatoes were stored in burlap. Comforting in a weirdly specific way. Anyway, on we go.
Why you’ll probably love this
I make this when I need something cozy and golden but don’t feel like fussing. My family goes slightly bonkers for the crispy edges because they’re salty and a bit garlicky. If the week’s been long, I throw these on a sheet pan, toss with oil, and call it dinner with a fried egg. And when I’m distracted, they’re forgiving. I used to get stressed about slicing perfectly thin; actually, I find it works better if the slices are a mix of thin and not so thin. Texture party. The only mild frustration I had was sticking, but a bit of parchment sorted that out and now we’re grand.
What you’ll need, more or less
- 800 g to 1 kg potatoes, scrubbed and dried. I like Yukon Gold or Maris Piper. Russets work if that’s what you’ve got.
- 2 to 3 tbsp olive oil. If I’m out, I use melted butter or half and half with oil for extra yum.
- 1 tsp fine sea salt, plus more to finish.
- Freshly ground black pepper, a few turns.
- 1 tsp garlic powder or 2 small cloves finely grated. My grandmother always insisted on fresh garlic, but honestly any version works fine.
- 1 tsp smoked paprika or sweet paprika. I sometimes use chili powder instead when I’m in a hurry.
- Optional add ins: a handful of grated parmesan, chopped fresh rosemary, or a pinch of chili flakes.
- To serve: lemon wedges, chopped parsley, sour cream, or whatever you fancy.
Sub swaps I’ve liked: avocado oil instead of olive oil for extra high heat, and if you’re dairy free, skip the cheese of course. If you only have tiny new potatoes, slice thicker and reduce time a bit.
Let’s make them
- Heat the oven to 220 C or 425 F. Get a large baking sheet hot in the oven while you slice. Preheating the pan helps with crisp, trust me.
- Slice the potatoes into coins about 5 mm or a fat quarter inch. Not all must match. Don’t worry if it looks a bit uneven at this stage, it always does.
- Toss slices in a big bowl with olive oil, salt, pepper, garlic, and paprika. This is where I usually sneak a taste of a raw slice with seasoning, which I know sounds odd but it tells me if I’ve over salted.
- Carefully pull the hot tray out and line with parchment. If yours is heavy nonstick, you can go straight on, but parchment keeps life peaceful.
- Lay potatoes in a single layer. Scoot them so the slices barely overlap here and there; the overlap spots get soft and buttery.
- Bake 12 minutes, flip slices with a thin spatula, then bake another 10 to 14 minutes until edges are bronzed and a bit frizzly. If adding parmesan, sprinkle it on for the last 5 minutes.
- Finish with a tiny pinch more salt and a squeeze of lemon if you like. I do, because zing.
- Let them rest 3 minutes on the tray. It helps set the crisp. Then move to a plate and try not to burn your tongue like I did last week, twice.
If you want a deeper dive on the science of crispy potatoes, I like this breakdown on Serious Eats, really clear and practical: crispy roasted potatoes guide. For parchment questions, this piece by King Arthur Baking convinced me to stop greasing everything: why use parchment.
Notes I learned the slightly messy way
- Dry potatoes equal crisp potatoes. Pat them well after washing. A tea towel works a treat.
- Salt early, but not aggressively. You can always finish with flaky salt. I once went heavy at the start and it was like licking the sea.
- If your slices are super thin, reduce the oven to 200 C midway so they do not go too dark before softening.
- Different trays brown differently. The dark one in my cupboard runs hot; the shiny one needs a couple extra minutes.
- I used to soak the slices in water, then changed my mind. With slices, I think skipping the soak gives better color and still plenty of tender inside.
- Oh, and if you’re pulling the tray form the oven, glove up. Ask me how I know.
Variations I’ve tinkered with
- Cheesy herb: toss hot slices with a handful of parmesan and chopped parsley. Fragrant and a bit fancy.
- Everything spice: sprinkle everything bagel seasoning before baking. Crunchy little pops of sesame, love it.
- Ranchy vibe: mix 1 tbsp dried dill, garlic, onion powder, and a pinch of celery salt. Stir into the oil before tossing.
- Smoky maple: tiny drizzle of maple after baking, plus paprika. Odd, but it works with grilled chicken on the side.
- The one that flopped: I tried brushing with soy sauce at the start. Looked great, tasted harsh and went too dark. Add soy only at the end if you must.
Gear I actually use
A large, heavy baking sheet is ideal. I sometimes say it is essential, because it really helps the edges crisp. But if you only have a thinner tray, slide a second tray under it to mimic the heft. No parchment? Lightly oil the tray and do not move the slices for the first 10 minutes so they release cleanly. A sharp knife is fine for slicing, though a mandoline gives you neat coins. I rarely bother getting mine out unless I’m doing a huge batch.
How to store the stragglers
Cool leftovers on the tray, then pop into an airtight box. Fridge for up to 3 days. Reheat in a hot oven 8 minutes or in a skillet with a splash of oil. I think this tastes better the next day, slightly chewier and moreish, though honestly, in my house it never lasts more than a day. If you are new to baking potatoes in general, this guide is a good primer on oven temps and timing: how to bake a potato.
Serving this the way we do
We put Baked Potato Slices in a big bowl and pass lemon, flaky salt, and a bowl of sour cream mixed with chives. On burger night, they replace chips, and on lazy Sundays, I top them with a jammy egg. My cousin dunks them into warm marinara which sounds odd, but it hits the spot.
Pro tips, learned the hard way
- I once tried rushing the preheat and regretted it because the slices steamed instead of crisping. Hot oven, hot tray, always.
- I stacked the slices too much one time; they turned into a soft cake. Keep to a single layer with little gaps.
- I sprinkled cheese at the start and it burned. Add cheese near the end, it sticks better and stays golden.
- I sliced super thin and used full blast heat. Paper chips. If you go very thin, drop the temp a smidge.
- Let them sit a couple minutes before serving. Patience lets the edges set, and it’s safer for your tongue. Learned that the spicy way.
FAQ from real messages and kitchen chats
Do I have to peel the potatoes
Not at all. I rarely peel. The skins add texture and a bit of nutrition. If the skins look rough, give them a good scrub.
Can I make these ahead
Kind of. Slice and season, then hold up to 2 hours in the fridge. Bake just before eating. Reheating works, but fresh is best.
Which potato is best for Baked Potato Slices
Something medium starchy works best for me. Yukon Gold, Maris Piper, or even a well behaved Russet. Waxy potatoes go extra tender inside, which some folks prefer.
How do I stop them sticking
Preheat the tray, use enough oil to lightly coat, and parchment if you have it. A metal spatula helps slide underneath. And do not flip too early.
Can I use an air fryer
Yes. 200 C or 400 F, shake the basket halfway, total time about 14 to 18 minutes depending on thickness. Do not crowd the basket.
Is fresh garlic better than powder
Depends on mood. Fresh is punchier. Powder is gentle and toasty. On second thought, for weeknights I reach for powder more often.
What oil should I use
Olive oil is my default. Avocado oil if you want higher smoke point. Butter is delicious, but watch the browning.
Why are my slices pale
Probably the oven is not hot enough, or the tray is crowded, or both. Give them space and time. Also, check that your oven actually reaches temp, mine fibs a bit.
Can I add cheese
Absolutely. Add near the end so it melts without burning. Little parmesan rain over the tray is magic.
Is parchment essential
No. It helps, but a well oiled tray works. It’s just a bit more cleaning, and I am lazy about dishes, so parchment it is.
Alright, that is it. If you make these Baked Potato Slices, send a pic. Or just tell me if you ate them straight off the tray like I do. No judgment.
Ingredients
- 4 medium russet potatoes (about 1.5 lb / 700 g), washed and sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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2Thinly slice the potatoes into 1/4-inch rounds. Pat the slices dry with paper towels to remove excess moisture for better crisping.
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3In a large bowl, toss the potato slices with olive oil, salt, black pepper, garlic powder and smoked paprika until evenly coated. If using Parmesan, toss half of it with the potatoes.
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4Arrange the slices in a single layer on the prepared baking sheet, avoiding overlap. Bake in the preheated oven for 20 minutes, then flip the slices and bake an additional 8–12 minutes until edges are golden and crisp.
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5Remove from the oven, sprinkle with remaining Parmesan (if using) and chopped fresh parsley. Serve warm as a side dish or snack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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