Enjoy a delicious and simple side dish with “Crispy Baked Potato Slices.” These easy-to-make potato slices are baked to perfection, resulting in a crispy exterior and tender interior. Perfect for pairing with your favorite main dishes or serving as a tasty snack, these baked potato slices are sure to be a hit with everyone.
Why You’ll Love Crispy Baked Potato Slices:
- Simple and Delicious: Easy to prepare with minimal ingredients and effort.
- Crispy and Tender: Achieves the perfect balance of crispy edges and tender centers.
- Versatile: Great as a side dish, snack, or appetizer.
- Customizable: Add your favorite seasonings or toppings to suit your taste.
Ingredients Notes For Crispy Baked Potato Slices:
- Potatoes: Russet or Yukon Gold potatoes work best for baking.
- Olive Oil: Helps to crisp up the potato slices and adds flavor.
- Salt and Pepper: For basic seasoning.
- Garlic Powder: Adds a hint of garlic flavor.
- Paprika: For color and a touch of smoky flavor.
- Fresh Herbs: Optional, such as parsley, rosemary, or thyme for garnish.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Potatoes:
- Wash and scrub 4-5 medium potatoes thoroughly. Slice them into 1/4-inch thick rounds.
- Season the Potatoes:
- In a large bowl, toss the potato slices with 2-3 tablespoons of olive oil, ensuring they are evenly coated. Season with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Toss again to distribute the seasonings evenly.
- Arrange on Baking Sheet:
- Arrange the seasoned potato slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- Bake:
- Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through, until the potatoes are golden brown and crispy.
- Serve:
- Remove the baked potato slices from the oven and transfer to a serving platter. Garnish with fresh herbs if desired. Serve hot as a side dish, snack, or appetizer.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy.
INGREDIENTS
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme (optional)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 4 slices bacon, cooked and crumbled (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- Sour cream or ranch dressing, for serving (optional)
INSTRUCTIONS
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
- Slice the potatoes into 1/4-inch thick rounds.
- Season the Potato Slices:
- In a large bowl, toss the potato slices with olive oil, garlic powder, onion powder, paprika, rosemary or thyme (if using), salt, and pepper until evenly coated.
- Arrange on Baking Sheet:
- Arrange the seasoned potato slices in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure even cooking.
- Bake the Potatoes:
- Bake in the preheated oven for 20 minutes. Flip the potato slices over and bake for an additional 15-20 minutes, or until the potatoes are golden brown and crispy on the edges.
- Optional Toppings:
- If using cheese and bacon, sprinkle the shredded cheddar cheese and crumbled bacon over the potato slices during the last 5 minutes of baking. Continue baking until the cheese is melted and bubbly.
- Serve:
- Remove the potato slices from the oven and let them cool for a few minutes.
- Sprinkle with fresh parsley and serve with sour cream or ranch dressing on the side, if desired.
