Creamy on the inside, golden and crispy on the edges, Sliced Baked Potatoes are the kind of comfort food that disappears from the plate before you can say “seconds.” This simple, flavorful side—or even a main when topped—delivers big, cozy potato flavor with minimal fuss. Fun fact: the thin slicing technique that creates extra crisp edges is inspired by Scandinavian and Eastern European oven-baked potato traditions that celebrate texture and seasoning over complicated sauces.
This recipe is special because it’s straightforward, quick to prep, and family-friendly—perfect for weeknight dinners or a hearty weekend side. If you enjoy loaded potato dishes, you might also like my twist on twice-baked spuds; try the Broccoli and Cheddar Twice Baked Potatoes for another crowd-pleaser that pairs well with roasted meats. Read on and get excited—this Sliced Baked Potatoes recipe is about to become a go-to in your kitchen.
What is Sliced Baked Potatoes?
What’s in a name? Sliced Baked Potatoes are exactly what they sound like: whole potatoes lightly sliced partway through and roasted until the slices fan and crisp up. Curious where that name came from—was it a lazy chef or a lucky accident? Maybe both. Who decided to slice instead of cube and discovered that the edges get ridiculously crispy while the insides stay pillowy? This dish is a playful nod to one of those “happy kitchen accidents.” After all, they say “the way to a man’s heart is through his stomach.” So why not give it a try and see if these slices win anyone over? Grab your potatoes and get ready to bake.
Why You’ll Love This
- Crispy edges, tender centers: The main highlight is the contrast between a crunchy exterior and a fluffy, creamy interior. Each thin slice picks up seasoning and heat, creating lots of textured bites.
- Budget-friendly comfort: Potatoes are inexpensive and filling. Making this at home saves money compared to ordering sides or packaged snacks, and it stretches easily to feed a family.
- Versatile flavor boosters: A simple spice mix of garlic powder, paprika, and a touch of cayenne gives these potatoes a warm, savory kick. Top with butter, sour cream, chives, or grated cheese to make them even more decadent.
If you like different takes on baked potatoes, the classic Sour Cream & Chive Baked Potatoes on the site is a great next stop. Try this Sliced Baked Potatoes recipe tonight—you’ll love how easy and satisfying it is.
How to Make
Quick Overview
This recipe is easy because there’s very little prep and no fancy techniques—just clean, slice, season, and bake. Expect a delicious contrast between crisp edges and soft interiors, with a warm, slightly smoky spice profile. Prep time is about 10 minutes, and baking is 40–45 minutes, so you’ll have a full batch ready in roughly 50 to 55 minutes.
Ingredients
4 medium Russet potatoes, washed and dried
¼ tsp salt, fine
⅛ tsp black pepper, freshly ground if possible
⅛ tsp cayenne pepper, or less for milder heat
⅛ tsp garlic powder, evenly measured
⅛ tsp paprika, sweet or smoked based on preference
4 to 6 tbsp olive oil, extra virgin or regular for brushing
Directions
- Preheat the oven to 400°F (200°C). Allow the oven to fully reach temperature before baking for best crisping.
- Wash and dry the potatoes thoroughly. Removing surface moisture helps them get crisp.
- Cut the potatoes no more than halfway down, making thin slices across. Angle the slices for extra crispiness. Aim for slices about 1/8 to 1/4 inch apart and stop cutting halfway so the potato stays intact at the bottom.
- In a small bowl, mix salt, black pepper, cayenne, garlic powder, and paprika. Stir until evenly combined.
- Brush each potato lightly with olive oil. Work the oil into the cuts using the brush so it coats each slice.
- Sprinkle the spice mixture evenly over the potatoes, ensuring it gets into the slices. Use your fingers or a small spoon to push seasonings between slices when needed.
- Place the potatoes on a parchment-lined baking tray and bake for 40-45 minutes until golden and crispy. Rotate the pan halfway through if your oven has hot spots.
- Serve hot and enjoy! Offer toppings like butter, sour cream, chopped herbs, or grated cheese for extra richness.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness
- Roasted or grilled chicken, pork chops, or a baked salmon fillet for a complete meal
- Steamed vegetables like green beans or broccoli for color and crunch
- Dipping sauces: garlic aioli, sour cream with chives, or a smoky BBQ sauce
- Drinks: a cold beer, a full-bodied red wine, or sparkling water with lemon for a refreshing contrast
Top Tips for Perfecting
- Potato choice: Use Russets for a fluffy interior and crisp edges; Yukon Golds will be creamier but may need slightly less bake time.
- Slice thickness: Keep slices thin and even so they crisp uniformly. A mandoline can help if you’re careful.
- Oil distribution: Don’t skimp on oil in the slices—this helps the edges brown without drying out the center.
- Spice variance: Swap paprika for smoked paprika for a deeper flavor; add a pinch of onion powder or dried herbs for variety.
- Common mistake: Cutting all the way through the potato. Stop halfway to maintain the fan shape and even cooking.
- Oven placement: Bake on the middle rack for even heat, and use parchment to prevent sticking and make cleanup easy.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Place a paper towel over the potatoes to absorb excess moisture.
- Freezing: You can freeze baked, cooled sliced potatoes in a single layer on a tray until firm, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
- Best reheating method: Re-crisp in a preheated oven at 375°F (190°C) on a baking tray for 8–12 minutes, or air-fry at 350°F (175°C) for 5–8 minutes. Microwaving will heat them but will soften the edges—use only if short on time.
FAQs
How thin should I slice the potatoes?
Aim for slices about 1/8 to 1/4 inch thick. Thin, even slices crisp better and cook more evenly.
Can I use another type of potato?
Yes. Russets are ideal for crispiness; Yukon Golds work if you prefer a creamier texture. Waxy potatoes will be less fluffy inside.
Do I need to par-cook the potatoes?
No. This method cooks the potatoes fully in the oven. Par-cooking is unnecessary if slices aren’t too thick and you bake for the full time.
Can I make these ahead of time?
You can slice and season the potatoes a few hours ahead, keep them covered in the fridge, and bake just before serving. Avoid slicing too long ahead to prevent discoloration.
How do I make them spicier or milder?
Adjust cayenne to taste. Omit it for a mild version, or increase slightly and add a pinch of chili powder or smoked paprika for more heat and depth.
Conclusion
Sliced Baked Potatoes are an effortless, crowd-pleasing side that pairs beautifully with weeknight proteins or becomes the star when topped with cheese and herbs. They are easy to prepare, budget-conscious, and endlessly adaptable—perfect for cooks of any skill level. Whether you keep them simple with butter and salt or dress them up with creamy toppings, these potatoes are sure to impress. For another popular take on sliced and baked potato preparations, see this Slice-Baked Potatoes recipe for inspiration and serving ideas. Give this recipe a try and share it with family and friends—your oven will do most of the work, and everyone will love the result.
Sliced Baked Potatoes
Equipment
- Oven
- Baking Tray
- Mixing Bowl
- Brush
Ingredients
Ingredients
- 4 medium Russet potatoes washed and dried
- ¼ tsp salt fine
- ⅛ tsp black pepper freshly ground if possible
- ⅛ tsp cayenne pepper or less for milder heat
- ⅛ tsp garlic powder evenly measured
- ⅛ tsp paprika sweet or smoked based on preference
- 4 to 6 tbsp olive oil extra virgin or regular for brushing
Instructions
- Preheat the oven to 400°F (200°C). Allow the oven to fully reach temperature before baking for best crisping.
- Wash and dry the potatoes thoroughly. Removing surface moisture helps them get crisp.
- Cut the potatoes no more than halfway down, making thin slices across. Angle the slices for extra crispiness. Aim for slices about 1/8 to 1/4 inch apart and stop cutting halfway so the potato stays intact at the bottom.
- In a small bowl, mix salt, black pepper, cayenne, garlic powder, and paprika. Stir until evenly combined.
- Brush each potato lightly with olive oil. Work the oil into the cuts using the brush so it coats each slice.
- Sprinkle the spice mixture evenly over the potatoes, ensuring it gets into the slices. Use your fingers or a small spoon to push seasonings between slices when needed.
- Place the potatoes on a parchment-lined baking tray and bake for 40-45 minutes until golden and crispy. Rotate the pan halfway through if your oven has hot spots.
- Serve hot and enjoy! Offer toppings like butter, sour cream, chopped herbs, or grated cheese for extra richness.
