Preheat the oven and prepare a baking sheet with parchment paper or a light coating of oil.
Wash and dry the potatoes thoroughly. Leaving the skin on adds texture and flavor, but peeling works too.
Slice the potatoes into thin, even rounds—about 1/4 inch thick.
Arrange slices in a single layer on the baking sheet to ensure even crisping.
Brush both sides with olive oil or melted butter.
Season generously with salt, pepper, garlic powder, paprika, and herbs.
Bake until golden and crispy, flipping halfway for even cooking.
Tips for success
Choose potatoes of similar size for even slices and cooking.
Soak slices in cold water for 30 minutes to remove excess starch and boost crispiness. Dry well before baking.
Use a mandoline slicer for consistent, professional-looking slices.
Marinate slices briefly in olive oil, garlic, and herbs for deeper flavor.
For softer potatoes, bake longer at a lower temperature. For crispier edges, raise the heat during the last few minutes.
Experiment with seasonings like cumin, chili powder, or Parmesan for unique variations.
Serving ideas
Sliced baked potatoes pair wonderfully with a variety of dips and toppings. Try sour cream and chives, guacamole, melted cheese, or even a drizzle of ranch dressing. They’re a cost-effective, versatile side that easily steals the spotlight.
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