Sliced Baked Potatoes Recipe

Sliced Baked Potatoes are a simple yet delicious side dish that delivers crispy edges and a tender, fluffy interior. Whether seasoned with herbs, cheese, or bacon, these potatoes are versatile and perfect for pairing with a variety of meals. They can be served as an appetizer, a side dish, or even a snack, offering a satisfying crunch with every bite.

Ingredients

For the Potatoes:
  • 4 medium russet potatoes, sliced ¼-inch thick
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning (optional)
For the Toppings (Optional):
  • ½ cup shredded cheddar cheese
  • ¼ cup cooked, crumbled bacon
  • ¼ cup sour cream
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat the Oven
  • Set your oven to 450°F (230°C).
  • Line a baking sheet with parchment paper or lightly grease it.
  1. Prepare the Potatoes
  • Wash and scrub the russet potatoes thoroughly.
  • Slice them into ¼-inch thick rounds using a sharp knife or mandoline.
  1. Season the Potatoes
  • In a large bowl, toss the potato slices with olive oil, salt, black pepper, garlic powder, paprika, and Italian seasoning.
  • Ensure each slice is evenly coated.
  1. Arrange and Bake
  • Spread the seasoned potato slices in a single layer on the prepared baking sheet.
  • Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  1. Add Toppings (Optional)
  • If using cheese and bacon, sprinkle them over the potatoes in the last 5 minutes of baking.
  • Allow the cheese to melt and become bubbly.
  1. Serve and Enjoy
  • Remove from the oven and let cool slightly.
  • Garnish with sour cream and chopped green onions before serving.

These Sliced Baked Potatoes are a fantastic alternative to fries, offering a crispy, flavorful bite with minimal effort. Whether you enjoy them plain or loaded with toppings, they’re guaranteed to be a hit! 🥔🔥

You can check out a similar recipe here. Would you like variations or additional tips for making this even more indulgent?

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