Baked Potato Slices

Some recipes sneak up on you, becoming staples in your kitchen without you ever planning it. That’s exactly what happened with these baked potato slices. Years ago, on a damp Tuesday evening with nothing much in the fridge and a serious craving for comfort food, I sliced up a few potatoes, tossed them with olive oil, salt, and pepper, and slid them into the oven—thinking it was just a side dish to fill the plate. What came out was something far more special than I expected: crisped edges, golden middles, that earthy sweetness of a well-baked potato, and just enough chew to feel like real food. Not chips, not fries, but something cozier, more honest.

Since then, these potato slices have shown up at weeknight dinners, lazy Sunday breakfasts, impromptu backyard cookouts, and even a few holiday spreads when I wanted to anchor the meal with something humble and grounding. They’re the kind of dish you come back to not because they’re trendy, but because they work. Every time. And they make people happy.

I’ve made them a hundred ways by now—sometimes thin and crisp like potato coins, sometimes thick and soft like roasted rounds. I’ve used russets, reds, Yukon Golds, even purple potatoes when that’s all I had on hand. The beauty is in their simplicity and in the way your oven does most of the heavy lifting while you get on with the rest of dinner—or life.

Why You’ll Love This Recipe:

• Simple, budget-friendly ingredients you probably already have
• A perfect balance of crispy edges and soft centers
• Easy to customize with herbs, spices, or cheeses
• Great for meal prep or leftovers
• Works as a side dish, snack, or even a breakfast base

Ingredients You’ll Need:

Potatoes – I most often use Yukon Golds because they hold their shape while still turning tender, and they crisp up beautifully. Russets work well if you want more of a fluffy inside, while red potatoes will give you a slightly firmer bite. Honestly, use whatever you have—it’s a forgiving recipe.

Olive Oil – A good drizzle brings everything together. I’ve used avocado oil and even melted butter before; they all work. Just make sure the slices are coated enough to roast and not dry out.

Salt & Pepper – Don’t skimp. This is your foundation of flavor. I usually season once before baking and again lightly after.

Garlic Powder – Optional, but I find it adds a nice background note without overpowering. You can sub with a smashed garlic clove tossed in with the oil if you prefer the real thing.

Paprika – For a little warmth and color. Smoked paprika adds a nice depth if you want something bolder.

Fresh herbs (optional) – If I have thyme or rosemary hanging around, I’ll chop a bit and toss it in. But this is a good last-minute addition, not a requirement.

How to Make It (Step-by-Step Instructions):

Step 1: Preheat and prep
Set your oven to 425°F (220°C). You want it hot so the slices roast, not steam. Line a large baking sheet with parchment paper or a silicone mat if you have one—this helps with even browning and easier cleanup.

Step 2: Slice the potatoes
Aim for slices about ¼ inch thick. Too thin and they’ll burn before the centers cook; too thick and they’ll steam instead of crisp. I use a sharp knife and try to keep them as even as possible, but don’t stress over perfection—rustic is fine. If I’m making a big batch, I’ll pull out the mandoline, but only when I feel like being extra precise.

Step 3: Toss with oil and seasoning
In a large bowl, add your potato slices, drizzle generously with olive oil, and season with salt, pepper, garlic powder, and paprika. Use your hands to mix—get in there. You want every slice lightly coated, not dripping.

Step 4: Arrange on the baking sheet
Lay the slices in a single layer with a little space between them. Crowding is the enemy of crispiness. If you’re doubling the recipe, use two sheets and rotate them halfway through.

Step 5: Bake until golden and crisp
Pop them in the oven and bake for 20 minutes, then flip each slice over with a spatula. This is the only slightly fussy part, but it makes a big difference in getting both sides golden. Bake for another 10–15 minutes, keeping an eye on them toward the end. They should be deeply golden on the edges, tender in the middle, and crisp on the outside.

Step 6: Finish and serve
Sprinkle with a touch more salt or some chopped fresh herbs if you have them. Let them rest a minute or two on the sheet so they firm up slightly, then serve warm.

Expert Tips for the Best Results:

The most important thing I’ve learned with this recipe is not to overcrowd the pan. I used to try and cram them all on one sheet to save time, but they’d steam and turn soft instead of crisp. Giving each slice a little breathing room allows the heat to circulate and caramelize the edges. Also, take the time to flip them halfway through—it really does help them cook evenly and get that irresistible texture. And don’t be shy with the salt; potatoes soak it up and need it to shine.

Variations & Substitutions:

There have been nights when I was out of olive oil and used melted bacon fat instead—those turned out incredibly flavorful and rich, perfect alongside eggs for breakfast. I’ve swapped the seasonings depending on what the meal calls for: a sprinkle of Italian herbs with parmesan for something savory, or cumin and chili powder when I’m leaning into a Tex-Mex vibe. Once, I even tossed them with everything bagel seasoning, and they disappeared faster than I could plate them. You can also top them with shredded cheese in the last few minutes of baking for a melty finish—I recommend sharp cheddar or gruyere.

Serving Suggestions:

These baked potato slices are endlessly versatile. I serve them alongside roasted chicken or pork chops for dinner, but they’re just as welcome next to a fried egg and avocado for breakfast. They make a great snack for game days or movie nights, and I’ve even layered them in a salad with greens, goat cheese, and vinaigrette for a hearty lunch. They’re the kind of side that plays nice with everything—casual or fancy, hot off the sheet pan or served room temp.

Storage & Reheating Instructions:

If you have leftovers (which is rare in my house), let them cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 3 days. To reheat, I like to toss them back in the oven or toaster oven at 375°F until warm and re-crisped—about 8 to 10 minutes. The microwave works in a pinch, but the texture will be softer, more like roasted potatoes than slices. Still delicious, just different

Recipe FAQs (Answered by Clara):

Can I make these ahead of time?
You can. I sometimes slice and season the potatoes a few hours early, then keep them covered in the fridge until I’m ready to bake. You’ll want to give them a quick toss again before roasting.

Can I use sweet potatoes instead?
Absolutely. Just know they’ll cook a bit faster and tend to brown more quickly, so keep an eye on them toward the end. The flavor is wonderful with a little cinnamon or smoked paprika.

What if I don’t have parchment paper?
No problem. Just grease your baking sheet well with oil or butter. They might stick a bit more, but with a good spatula and some patience, they’ll come off just fine.

How thin should I slice the potatoes?
Aim for about ¼ inch thick. Too thin and they crisp too much (or burn), too thick and they won’t cook through in time. Uniform slices help everything cook evenly.

Can I freeze them?
I wouldn’t recommend freezing these after baking—the texture suffers. But you can par-bake a batch, freeze them in a single layer, and finish baking straight from frozen for a quick snack or side.

Conclusion:

There’s something quietly satisfying about a recipe like this—nothing flashy, no fancy equipment, just good food made well. These oven baked potato slices have become a small, dependable joy in my kitchen, and I hope they’ll become one in yours too. If you give them a try, I’d love to hear how they turned out. Leave a comment, share a photo, or just let me know what you paired them with. And if you end up making them twice in one week (like I often do), know that you’re in good company.

Nutrition Information (Approx. per serving – based on 4 servings):

Calories: 180
Total Fat: 7g
Carbohydrates: 26g
Fiber: 3g
Protein: 3g
Sodium: 300mg