Baked Potato Slices Recipe

Baked Potato Slices Recipe | Crispy Easy Side Dish

I recently made these baked potato slices recipe, and I have to say—they turned out so good that I ended up snacking on half of them straight off the tray! The edges were perfectly crisp, the centers soft and creamy, and the seasoning gave them just the right balance of flavor.

They reminded me of restaurant-style potato sides, but much healthier and easier to make at home. I love that this recipe uses simple ingredients I already had in my pantry. If you’re craving something easy, comforting, and versatile, these baked potato slices are a must-try! You can also enjoy similar comfort-style dishes like One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe.

Ingredients

Here’s everything you’ll need to make the most flavorful baked potato slices, along with a few quick tips:

• 2 pounds Yukon Gold potatoes, washed and dried — These hold their shape beautifully and have a buttery texture that works perfectly for baking.
• 4 tablespoons olive oil — Helps the potatoes turn golden and crispy while adding a subtle richness.
• 1 teaspoon onion powder — Adds a mild savory base flavor that enhances the natural taste of the potatoes.
• 1 teaspoon garlic powder — Gives the slices a warm, aromatic kick.
• 1 teaspoon paprika — Adds a hint of color and smoky depth; smoked paprika works great if you like a bolder flavor.
• ½ teaspoon salt — Essential to bring out the potato’s natural sweetness.
• ½ teaspoon black pepper — Balances the flavors with a little bit of spice.

Note: This recipe makes several servings—perfect for sharing as a side dish or appetizer.

Variations

You can easily customize this baked potato slices recipe depending on your mood or dietary preferences:

• Dairy-Free: Skip cheese toppings and stick to olive oil for a vegan-friendly version.
• Spicy Twist: Add a pinch of cayenne pepper or crushed red chili flakes for some heat.
• Herby Delight: Mix in fresh rosemary, thyme, or parsley right after baking for a burst of freshness.
• Loaded Potato Version: Sprinkle with shredded cheddar, crispy bacon bits, and sour cream for a loaded baked potato feel.
• Sweet Potato Swap: Use thinly sliced sweet potatoes and season with cinnamon and brown sugar for a sweet-savory variation. For another cozy side dish, try the Homemade Green Bean Casserole Recipe.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 40–45 minutes
• Total Time: 50–55 minutes

Equipment You Need

• Large baking sheet — To bake the potato slices evenly in a single layer.
• Parchment paper — Keeps the slices from sticking and makes cleanup easier.
• Mixing bowl or zip-top bag — Perfect for tossing the potato slices with oil and seasonings.
• Oven (preheated to 400°F / 200°C) — The ideal temperature for crispy, golden slices.

How to Make Baked Potato Slices

This recipe is simple to follow, and the results are absolutely worth it!

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Wash your potatoes thoroughly and pat them completely dry with a towel—this step helps the oil stick better, ensuring the slices bake up nice and crisp.

Step 2: Slice and Season

Slice the potatoes into ¼-inch rounds. You can keep the skin on for extra texture and nutrients, or peel them if you prefer. Place the slices in a large bowl or zip-top bag. Add olive oil, onion powder, garlic powder, paprika, salt, and pepper. Toss well to make sure every slice is evenly coated in the oil and seasoning mix.

Step 3: Bake and Finish

Arrange the seasoned potato slices in a single layer on your prepared baking sheet. Avoid overlapping—this helps them crisp evenly. Bake for about 40–45 minutes, flipping halfway through for even browning. Once they’re golden on the edges and tender in the middle, they’re ready! For an extra crispy finish, you can broil them for 2–3 minutes at the end—just keep a close eye so they don’t burn.

Additional Tips for Making This Recipe Better

After making this recipe a few times, here are a few tricks I swear by:

• I always flip the slices halfway through baking—it guarantees even crispiness on both sides.
• Make sure not to overcrowd the baking sheet. When the slices overlap, they steam instead of crisp.
• I like to add a sprinkle of flaky sea salt right after taking them out of the oven—it makes the flavor pop.
• For an extra layer of flavor, I sometimes drizzle a bit of melted butter or sprinkle fresh herbs just before serving.
• I tried slicing them slightly thinner once—around ⅛ inch—and the result was even crispier, almost like chips!

How to Serve Baked Potato Slices

These baked potato slices are incredibly versatile and go with just about anything! I love serving them warm on a big platter, slightly overlapping for that restaurant-style look. A sprinkle of chopped parsley or chives adds color and freshness. They pair beautifully with grilled chicken, steak, or fish.

For parties, I serve them as a finger food with a few dipping sauces on the side—garlic aioli, sour cream, or spicy ketchup are all great choices. If you’re feeling indulgent, top them with melted cheese and bacon bits for a loaded-style appetizer everyone will love.

Nutritional Information

Here’s a quick overview of the nutritional breakdown per serving (approximate values):

• Calories: 200 kcal
• Protein: 3 g
• Carbohydrates: 27 g
• Fat: 10 g

A wholesome side that’s light enough to enjoy guilt-free!

Make Ahead and Storage

Storage

If you have leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator for up to 3 days.

Freezing

You can also freeze baked potato slices once cooled. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep well for up to 2–3 months.

Reheating

For best results, reheat in a preheated oven at 375°F (190°C) for about 10 minutes until hot and crispy again. Avoid the microwave—it makes them soft instead of crisp.

Why You’ll Love This Recipe

There are so many reasons this baked potato slices recipe has become one of my go-to sides!

• Simple and Fuss-Free: Uses pantry staples and takes minimal effort to prepare.
• Versatile: Perfect as a side, snack, or party appetizer.
• Customizable: Easy to adapt with your favorite spices, herbs, or toppings.
• Healthier Option: Baked, not fried—so you get that crispiness without excess oil.
• Crowd-Pleaser: Everyone loves potatoes, and these slices never disappoint!

I absolutely love making these baked potato slices—they’re golden, flavorful, and perfect for any occasion. Whether you’re hosting friends, preparing a family dinner, or just want a quick side to go with your meal, this recipe hits all the right notes. Once you try them, they’ll become a regular in your kitchen just like they did in mine!

Ben Carraoli

Baked Potato Slices Recipe

I recently made these baked potato slices recipe, and I have to say—they turned out so good that I ended up snacking on half of them straight off the tray! The edges were perfectly crisp, the centers soft and creamy, and the seasoning gave them just the right balance of flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 pounds Yukon Gold potatoes washed and dried — These hold their shape beautifully and have a buttery texture that works perfectly for baking.
• 4 tablespoons olive oil — Helps the potatoes turn golden and crispy while adding a subtle richness.
• 1 teaspoon onion powder — Adds a mild savory base flavor that enhances the natural taste of the potatoes.
• 1 teaspoon garlic powder — Gives the slices a warm aromatic kick.
• 1 teaspoon paprika — Adds a hint of color and smoky depth; smoked paprika works great if you like a bolder flavor.
• ½ teaspoon salt — Essential to bring out the potato’s natural sweetness.
• ½ teaspoon black pepper — Balances the flavors with a little bit of spice.

Method

 

1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Wash your potatoes thoroughly and pat them completely dry with a towel—this step helps the oil stick better, ensuring the slices bake up nice and crisp.
2. Slice the potatoes into ¼-inch rounds. You can keep the skin on for extra texture and nutrients, or peel them if you prefer. Place the slices in a large bowl or zip-top bag. Add olive oil, onion powder, garlic powder, paprika, salt, and pepper. Toss well to make sure every slice is evenly coated in the oil and seasoning mix.
3. Arrange the seasoned potato slices in a single layer on your prepared baking sheet. Avoid overlapping—this helps them crisp evenly. Bake for about 40–45 minutes, flipping halfway through for even browning. Once they’re golden on the edges and tender in the middle, they’re ready! For an extra crispy finish, you can broil them for 2–3 minutes at the end—just keep a close eye so they don’t burn.

Notes

• I always flip the slices halfway through baking—it guarantees even crispiness on both sides.
• Make sure not to overcrowd the baking sheet. When the slices overlap, they steam instead of crisp.
• I like to add a sprinkle of flaky sea salt right after taking them out of the oven—it makes the flavor pop.
• For an extra layer of flavor, I sometimes drizzle a bit of melted butter or sprinkle fresh herbs just before serving.
• I tried slicing them slightly thinner once—around ⅛ inch—and the result was even crispier, almost like chips!