These Sliced Baked Potatoes are the ultimate side dish—golden, crispy edges with fluffy, buttery centers, all made with just 4 simple ingredients and one baking sheet. No boiling. No flipping halfway (if you don’t want to!). Just slice, season, and let the oven work its magic. Perfect alongside grilled meats, roasted chicken, or as a hearty base for toppings like sour cream, cheese, or chives.
Ingredients
- 2 lbs Yukon Gold or russet potatoes, scrubbed and sliced into ¼-inch rounds
- 2 tbsp olive oil (or melted butter)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & black pepper to taste
- Optional: Fresh rosemary, paprika, or grated Parmesan
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or place a wire rack on top.
- Slice potatoes into ¼-inch rounds. Soak in cold water 10 minutes; drain and pat completely dry.
- In a bowl, toss with olive oil, garlic powder, onion powder, salt, and pepper.
- Arrange potatoes in a single layer on the baking sheet (or rack).
- Bake 30–35 minutes, flipping halfway only if you want extra crispness on both sides (not required if using a rack). Edges should be golden and crisp; centers tender when pierced with a fork.
- Sprinkle with fresh herbs or extra salt if desired. Best served immediately—potatoes soften as they cool!
Notes
Pro Tips: Soak slices in cold water 10 mins—removes excess starch for crispier edges. Pat potatoes VERY dry before oiling—water is the enemy of crispness! Use a wire rack on the baking sheet—ensures air circulation for all-over crunch (optional but recommended). Serving Suggestions: With mains: Grilled steak, roast chicken, pork chops, or salmon. Loaded style: Top with sour cream, shredded cheddar, bacon bits, and chives. For balance: Simple green salad or steamed broccoli. Make-Ahead & Storage: Fridge: Store baked potatoes up to 3 days; reheat in oven at 400°F for 8–10 minutes to restore crispness. Freeze: Not recommended—texture becomes mealy when thawed. Prep ahead: Slice and soak potatoes morning-of; refrigerate in water until ready to bake. FAQ: Can I use sweet potatoes? Yes! They’ll be sweeter and softer—reduce bake time by 5–7 minutes. No garlic/onion powder? Use 1 tbsp fresh minced garlic or skip—still delicious with just salt, pepper, and oil. Want extra crunch? Toss with 1 tbsp cornstarch before oiling—creates an ultra-crisp exterior. Can I add cheese before baking? Add in the last 5 minutes to melt—otherwise it burns.
