Sliced Baked Potatoes
These Sliced Baked Potatoes are a crispy, seasoned side dish featuring thin rounds of russet potatoes tossed in garlic, olive oil, and Parmesan, then roasted in the oven until golden brown. Easy, flavorful, and perfect for weeknight dinners or holiday spreads!
Ingredients
- 4 medium russet potatoes scrubbed and sliced 1/4-inch thick
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese freshly grated
- 1 teaspoon sea salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika optional
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil and spray lightly with cooking oil.
- Slice the scrubbed potatoes into 1/4-inch rounds using a sharp knife or mandoline. Dry slices to remove excess moisture.
- In a bowl, toss potato slices with olive oil, minced garlic, Parmesan, salt, pepper, and smoked paprika until evenly coated.
- Lay potato rounds in a single layer on the prepared pan without overlapping to ensure crisp edges.
- Bake for 20 minutes, then use tongs to flip each slice for even browning.
- Roast for another 5–10 minutes until golden brown and edges are crispy. Broil 1–2 minutes if desired.
- Remove from oven, transfer to serving platter, and sprinkle with fresh parsley and extra Parmesan.
- Serve hot as a side dish or appetizer alongside your favorite main course.
Notes
For extra crispiness, flip halfway through and broil briefly. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 180kcal
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