It's Tuesday, October 21st, and the weather in Austin is finally starting to feel like true fall. The mornings are crisp, and my oven is officially back in business. On busy weeknights like this, I need side dishes that are fast, require almost zero effort, and deliver big on cozy, comforting flavor. These Crispy Baked Potato Slices are my absolute go-to- especially when served with something like these Crispy Baked Ranch Chicken Thighs for a no-fuss dinner that always hits the spot.
They are so much easier than traditional roast potatoes - no parboiling, just slice, toss, and roast. They come out perfectly golden and crispy on the edges, fluffy in the middle, and the simple seasoning of garlic, paprika, and rosemary makes the whole house smell incredible. For a more balanced plate, I'll sometimes add a side of Autumn Apple Feta Salad, or finish the meal with Pumpkin Pie Cookies for a warm, spiced dessert that fits the season.
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Tested in my Austin kitchen: The non-negotiable step for me is flipping the slices halfway through. On my first test, I skipped it, and while they were good, they weren't great. Flipping is the only way to get both sides equally golden and truly crispy. Don't skip it!
The Perfect Simple, Crispy Side Dish
This is the kind of recipe that's barely a recipe, but the technique is everything. We use a hot 400°F (200°C) oven and a single layer on a baking sheet. This high heat is what gives the potato slices that amazing, almost-fried texture without the actual frying. The skins-on approach adds a lovely rustic texture and means less prep work. They are the perfect, versatile side for just about any meal.
Why You'll Love This Recipe
- Incredibly Easy: This is a true "toss and roast" recipe. It's foolproof and perfect for beginner cooks.
- Super Crispy Edges: High-heat roasting gives these potato slices a satisfyingly crunchy edge and a fluffy, tender center.
- Quick & Versatile: A perfect 30-minute (active time) side dish that pairs with chicken, steak, eggs, or just about anything.
- Pantry Ingredients: You only need potatoes and a few staple seasonings you probably already have.
Ingredients
Here's the simple list of what you'll need. For the full list with precise measurements, see the recipe card at the end of the post!
- Potatoes: 4 medium-sized Yukon Gold or Red Potatoes. These waxy potatoes hold their shape beautifully and their thin skins are perfect for leaving on.
- Olive Oil: A good extra-virgin olive oil adds a light richness and helps the potatoes crisp up.
- Seasonings: A simple, powerful blend of garlic powder, smoked paprika (or sweet paprika), dried rosemary, coarse salt, and freshly ground black pepper.
- Garnish: A little fresh, chopped flat-leaf parsley at the end adds a nice pop of color and freshness.
- Serving: Lemon wedges for squeezing are highly recommended!
How to Make Baked Potato Slices
This method is incredibly simple. The key is high heat and giving the potatoes space!
Step 1: Preheat Oven and Prepare Potatoes
First, I preheat my oven to 400°F (200°C). I line a large, rimmed baking sheet with parchment paper for easy cleanup and to guarantee no sticking.
I scrub the potatoes well (since we're leaving the skins on!) and slice them into uniform ½-inch thick rounds.
Step 2: Season the Potatoes
In a large mixing bowl, I toss the potato slices with the olive oil, garlic powder, paprika, dried rosemary, salt, and several grinds of pepper. I like to use my hands to make sure every single slice is evenly coated.
Step 3: Arrange in a Single Layer (The Most Important Step!)
This is the secret to crispy potatoes. I spread the seasoned potato slices in a single, even layer on the prepared baking sheet. They should not be touching or overlapping. If your pan is too small, you must use two baking sheets.
Step 4: Roast Until Golden and Crispy
I place the baking sheet in the hot oven and bake for 25 minutes.
After 25 minutes, I use a thin metal spatula to flip all the potato slices over. I put them back in the oven and roast for another 20-25 minutes. They're done when they are a deep golden brown, crispy on the outside, and perfectly fork-tender on the inside.
Step 5: Garnish and Serve
I remove the pan from the oven and immediately sprinkle the hot potato slices with fresh chopped parsley. I serve them hot with fresh lemon wedges on the side for squeezing.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the #1 mistake. If you pile the potato slices on top of each other, they will trap steam and become a soggy, grey mess. Give them space!
- Slicing Unevenly: If some slices are 1-inch thick and others are ¼-inch, you'll end up with a mix of burnt chips and raw potatoes. A uniform ½-inch thickness is key.
- Using Wet Potatoes: After scrubbing your potatoes, make sure to pat them thoroughly dry. Any extra water on the potatoes will create steam and prevent that delicious browning.
Tips and Tricks for Success
- Parchment Paper is Key: This isn't just for easy cleanup. It guarantees the potatoes won't stick to the pan, ensuring you keep every bit of that crispy, golden crust.
- The Single-Layer Rule: I'm saying it again because it's that important. Spreading the slices in a single layer allows the hot air to circulate, which is the key to roasting, a dry-heat cooking method that creates browning and deepens flavour.
- Don't Skimp on Seasoning: Potatoes can handle (and need!) a generous amount of seasoning. Be liberal with the salt, pepper, and spices.
- Don't Fear the Flip: Flipping the potatoes is the only way to get both sides equally crispy and golden brown.
Variations
This recipe is a perfect canvas for your favorite flavours!
- Add Cheese: After flipping the potatoes, sprinkle them with grated Parmesan cheese for the last 10 minutes of baking.
- Spicy: Add ½ teaspoon of crushed red pepper flakes or cayenne pepper along with the paprika for a spicy kick.
- Different Herbs: Swap the dried rosemary for dried thyme or oregano, or use 2 tablespoons of chopped fresh rosemary.
- "Loaded" Slices: After baking, top the hot slices with shredded cheddar cheese, crumbled beef bacon, and sliced green onions, then pop them back in the oven for 2 minutes to melt the cheese.
How to Serve
These baked potato slices are one of the most versatile side dishes in my rotation.
- They are a perfect side dish for grilled chicken, steak, or pan-seared fish.
- Serve them as a fun, dip-able appetizer with ketchup, ranch dressing, or creamy dill sauce.
- They are fantastic for breakfast, served alongside scrambled eggs and bacon.
- Use them as a base for "loaded" potato slice nachos (see Variations!).
Make Ahead and Storage
- Make Ahead: You can slice the potatoes and store them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning. Just make sure to drain them and pat them completely dry before tossing with oil and spices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to bring back the crispness is in an air fryer at 400°F (200°C) for 3-5 minutes. You can also reheat them on a baking sheet in a 425°F (220°C) oven for 5-8 minutes. (Microwaving will make them soft).
Recipe Notes / What I Learned
I've learned not to peel the potatoes for this recipe. Waxy potatoes like Yukon Golds or red potatoes have such a thin, delicate skin that it gets wonderfully crispy and adds a nice rustic texture and extra nutrients. Peeling them is just an unnecessary step that removes flavour!
Nutrition Snapshot
Estimated Nutrition Per Serving (¼ of recipe): ~190 calories · 4g protein · 30g carbs · 7g fat (This is an approximation and can vary based on the exact size of your potatoes.)
Baked Potato Slices
Equipment
- Baking sheet
- Parchment paper
- Large bowl
Ingredients
Group: Baked Potato Slices
- 4 medium potatoes scrubbed and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the potatoes into ½-inch thick rounds. Leave the skins on.
- In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, rosemary, salt, and pepper until evenly coated.
- Spread the seasoned potato slices in a single layer on the prepared baking sheet.
- Place the baking sheet in the oven and bake for 25 minutes.
- Flip the potato slices over and bake for another 20-25 minutes, or until they are golden brown and crispy.
- Once the potatoes are done, remove them from the oven and sprinkle with fresh parsley for added color and flavor.
- Serve the baked potato slices hot as a side dish with your favorite meal.
Notes
- As a Side Dish: Pair with grilled chicken, steak, or roasted vegetables.
- With Dips: Serve with ketchup, ranch, or sour cream.
- As a Snack: Perfect for a quick snack.
- Loaded: Top with shredded cheese, bacon bits, and green onions.
- With Salad: Serve alongside a fresh salad.
- With Eggs: Enjoy with scrambled eggs or an omelette.
- As Part of a Buffet: Great for potlucks.
- With Gravy: Drizzle with gravy.
- With Spicy Sauce: Add hot sauce or sriracha.
- With Roasted Meat: Serve with roast chicken or beef
Nutrition
FAQs
Can I use an air fryer instead of the oven?
Yes, this recipe is perfect for the air fryer! Toss the potatoes as directed. Place in the air fryer basket in a single layer (you'll need to work in batches). Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
Can I use different potatoes, like Russets?
You can, but starchy potatoes like Russets are fluffier and more likely to break apart or get mealy. They are better suited for mashing or traditional baked potatoes. Yukon Golds or red potatoes are my top choice as they hold their shape perfectly.
Why garlic powder and not fresh garlic?
At a high heat of 425°F for such a long time (45-50 mins), fresh minced garlic would burn long before the potatoes are cooked, turning bitter and black. Garlic powder toasts and infuses the oil with flavour without any risk of scorching.
