SLICED BAKED POTATOES
Sliced baked potatoes are what I make when I want classic baked‑potato comfort but also crave crispy edges. Not fries. Not a heavy casserole. Just thin potato slices that roast into golden layers with little crunchy tips and a tender middle that still tastes like real potato.
They’re simple, but they don’t taste plain. Each slice picks up seasoning in every bite. The outside turns browned and lightly salty, while the inside stays soft and fluffy. And when you finish everything with a quick garlic‑butter drizzle and a generous shower of parmesan, the whole pan smells like a side dish you’d happily build dinner around.
This recipe is made for real life. It works on a sheet pan — no special bakeware required. It pairs easily with burgers, chicken, steak, fish, or even a bowl of soup. It’s also one of those dishes that looks like you tried harder than you did, especially when the slices curl and crisp at the edges.
Here’s the one thing that matters most: moisture control. Potatoes carry a lot of water. If you slice them, season them, and send them into the oven while still wet, they’ll roast — but they’ll lean soft instead of crisp. The fix is simple. Rinse or soak briefly, then dry them extremely well. That’s it. After that, use a hot oven, give them enough space, and flip halfway through.
You’ll end up with sliced potatoes that hit all the right notes — salty, crisp, buttery, and fluffy where it counts.
Why You’ll Love This Recipe
- Crispy edges with tender centers — the best combination
- Big flavor from simple ingredients
- Sheet‑pan simple with minimal cleanup
- Easy to customize
- Great for feeding a crowd
Frequently Asked Questions
1) What potatoes work best?
Yukon Gold are my favorite. They bake up creamy inside and brown beautifully.
Russets get extra crisp but are slightly drier and can break if sliced very thin.
Red potatoes hold their shape well and have a firmer bite.
2) Do I need a mandoline?
No, but it helps. A sharp knife works just fine. The key is slicing evenly so everything cooks at the same pace.
3) How do I keep them from sticking?
Use parchment paper or oil the pan well. Don’t flip too early. Once browned, the slices naturally release from the pan.
4) Can I make them ahead?
You can slice and store them in cold water in the fridge for a few hours. Dry extremely well before baking. To reheat leftovers, use a hot oven or air fryer to restore crispness.
Ingredients
(Exact amounts are in the recipe card below.)
Potatoes
Medium potatoes give you sturdy, satisfying slices.
- Yukon Gold: creamy centers
- Russet: crispier edges
- Red potatoes: firmer texture
Olive Oil
Helps with browning and prevents dryness. Coat each slice lightly.
Butter
Used at the end for flavor. Oil handles high heat better during roasting.
Garlic
Added to melted butter at the end to prevent burning.
Parmesan Cheese
Adds salty, nutty flavor and helps with browning.
Seasoning Blend
- Salt
- Black pepper
- Garlic powder
- Smoked paprika (or regular paprika)
- Onion powder (optional)
Fresh Herbs (Optional)
Parsley, rosemary, or thyme.
Optional Extras
Shredded cheddar, chili flakes, ranch seasoning, lemon zest, green onions.
Instructions
For full ingredient amounts, scroll to the recipe card below.
Step 1: Preheat and Prep
Preheat oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly oil it.
Step 2: Slice Evenly
Scrub the potatoes clean. Leave the skins on or peel — both work.
Slice into ⅛‑inch to ¼‑inch rounds. Keep thickness consistent.
Step 3: Rinse and Dry
Place slices in a bowl of cold water and swish to remove surface starch.
Drain and spread onto a clean kitchen towel. Pat dry thoroughly — then pat again.
Dry slices roast. Wet slices steam.
Step 4: Season
Transfer to a large bowl.
Drizzle with olive oil. Add salt, pepper, garlic powder, paprika, and onion powder (if using). Toss until evenly coated.
Add parmesan and toss again so it clings to the oil.
Step 5: Arrange
Lay slices in a mostly single layer. A small amount of overlap is fine, but heavy overlap traps steam.
If doubling the recipe, use two pans.
Step 6: Bake and Flip
Bake 18–22 minutes, then flip.
Bake another 12–18 minutes, until edges are golden brown and crisp.
Watch for color — slice thickness and ovens vary.
Step 7: Finish
Stir minced garlic into melted butter and let sit 30 seconds.
Drizzle over hot potatoes and toss gently on the pan.
Finish with parsley and an extra pinch of salt if needed.
Serve immediately.
Best Potatoes to Use
Yukon Gold – Best balance of creamy and crisp
Russet – Extra crunch
Red – Firmer texture
If cooking for picky eaters, Yukon Gold is the safest bet.
How Thin to Slice
- ⅛‑inch: crispier, faster cooking
- ¼‑inch: tender center with crisp edges
- Thicker: more like roasted potato coins
If slicing by hand, aim closer to ¼‑inch. If using a mandoline, go thinner for more crunch.
How to Get Them Extra Crispy
- Dry aggressively
- Use enough oil
- Avoid crowding
- Bake at 425°F
- Flip halfway
- Broil 1–2 minutes at the end (optional, watch closely)
Seasoning Ideas
Cheesy: Add shredded cheddar in last 5 minutes.
Ranch: Replace seasoning blend with ranch seasoning.
Spicy: Add chili flakes or cayenne.
Herb & Lemon: Finish with thyme and lemon zest.
Taco‑Style: Use taco seasoning and finish with lime and cilantro.
Garlic Lover: Garlic powder + garlic butter finish.
Dips & Toppings
Dips:
Sour cream with chives
Greek yogurt with lemon
Ranch dressing
Chipotle mayo
Garlic aioli
Toppings:
Green onions
Crispy onions
Shredded cheese
Salsa
Pickled jalapeños
Fresh herbs
What to Serve With Them
Great with:
- Steak bites
- Roasted chicken thighs
- Burgers or sliders
- Pork chops
- Meatloaf
- Baked fish
- Big salads
- Soup and sandwiches
- Eggs and breakfast sausage
Add something fresh and crunchy to balance the richness.
Make‑Ahead Tips
Slice and soak up to 6 hours ahead. Dry extremely well before baking.
Season just before roasting — salt draws out moisture.
Storage & Reheating
Refrigerate: Up to 4 days in an airtight container.
Best Reheat Method:
425°F oven for 8–12 minutes
Air fryer at 380°F for 5–7 minutes
Microwave works, but softens edges.
Freezing
Freeze fully cooled slices in a single layer, then transfer to a freezer-safe bag.
Reheat from frozen at 425°F until crisp again.
Texture will be slightly softer than freshly baked.
Troubleshooting
Not crispy?
Slices weren’t dry enough, pan was crowded, or oven wasn’t hot enough.
Uneven browning?
Slice thickness varied.
Sticking?
Not enough oil or flipped too early.
Too dry?
Slice slightly thicker next time and don’t skip the butter finish.
Recipe Notes
- Dry potatoes = crisp potatoes.
- Dark metal pans brown better.
- Add parmesan halfway through if it browns too quickly.
- Adjust salt at the end depending on parmesan brand.
Sliced Baked Potatoes
Crispy Sliced Baked Potatoes are the ultimate sheet pan side dish for busy weeknights. These thin roasted rounds develop golden edges while staying fluffy inside. Tossed with garlic powder, paprika, and parmesan cheese, they bake quickly without special tools. Just slice, season, and roast for a budget‑friendly dinner side that pairs perfectly with chicken, steak, or burgers.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 2 ½ pounds Yukon Gold potatoes or russet, scrubbed clean
- 3 tablespoons olive oil
- 1 ½ teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon onion powder (optional)
- ½ cup grated parmesan cheese
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley (optional)
Optional add‑ons: shredded cheddar, chili flakes, ranch seasoning, green onions, lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil.
- Slice potatoes into ⅛‑ to ¼‑inch rounds.
- Rinse or soak 2–3 minutes. Drain and pat very dry.
- Toss with olive oil and seasonings.
- Toss in parmesan.
- Arrange in a mostly single layer.
- Bake 18–22 minutes, flip, then bake 12–18 minutes more until golden and crisp.
- Stir garlic into melted butter and drizzle over hot potatoes.
- Finish with parsley and serve immediately.
Notes
- Avoid crowding for best crisp texture.
- Reheat in oven or air fryer to restore crispness.
- Add parmesan halfway through if your oven runs hot.
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