Baked Potato Slices Recipe

Ben Carraoli

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.

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Prep Time 10

Cook Time 45

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

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.
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.
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!