Here’s a simple and tasty recipe for Sliced Baked Potatoes — crispy on the edges, tender inside, and perfect as a side dish for any meal! 🥔✨
🥔 Sliced Baked Potatoes
Serves: 4
Prep time: 10 min
Cook time: 40–50 min
Ingredients
- 4 medium russet or Yukon gold potatoes
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional, for color)
- Optional toppings: shredded cheese, sour cream, bacon bits, green onions, or parsley
Instructions
- Preheat oven:
- 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Prepare the potatoes:
- Scrub potatoes clean and pat dry.
- Slice into ¼-inch (6 mm) thick rounds — try to keep them even so they cook uniformly.
- Season:
- In a bowl, toss potato slices with olive oil, salt, pepper, garlic powder, and paprika until well coated.
- Arrange on the pan:
- Lay the slices flat in a single layer on the baking sheet (overlapping slightly is fine).
- Bake:
- Bake for 40–50 minutes, flipping once halfway through, until golden brown and crispy on the edges.
- Serve:
- Enjoy plain, or top with cheese, bacon bits, and green onions for loaded-style potatoes.
- Serve hot with sour cream or ranch dressing for dipping.
🔪 Tips & Variations
- Extra crispiness: Use thin slices and bake on a metal baking rack set over your tray.
- Cheesy version: Sprinkle shredded cheddar or mozzarella over the potatoes during the last 5 minutes of baking.
- Garlic-parmesan twist: Toss with grated Parmesan and minced garlic before baking.
- Microwave shortcut: Partially cook the sliced potatoes for 3–4 minutes in the microwave before baking to shorten oven time.
Would you like me to give you the Hasselback potato version (whole potatoes thinly sliced accordion-style with butter and herbs)?
