Sliced Baked Potatoes
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."
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.
Notes
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.