Move over, French fries; these Baked Potato Slices are crispy, delish, and so simple to make that even your kids can help.
Potatoes are the most popular side dish worldwide, consumed by millions. And in my home, it is no different. My kids would happily eat French fries or mashed potatoes for dinner every day if I allowed it. So, finding a new way to serve potatoes that requires less grease than fries and less effort than mashed potatoes is a huge win in my home. These baked potato slices have quickly become a family favorite and are a healthier option for my growing kids.
Let’s start with how easy it is to prepare baked potato slices. Any dish that only requires ten minutes of hands-on time is certainly for me, and likely for any busy parent. Peel, slice, dress, and pop them in the oven. Additionally, your kids can totally help make these potato slices. They can help you slice the potatoes (using a kid-safe knife), drizzle olive oil, and sprinkle seasonings.
The best part about these potatoes is how delicious they are. They are a bit crispy on the outside, with a tender inside, like a perfect blend of a potato chip and a tender baked potato. With simple seasonings, the natural flavor of the potato really shines through. Additionally, you can easily add some spicier seasonings like Chili Seasoning or Homemade Taco Seasoning if you prefer a kick.
The perfect potato selection
This recipe calls for four medium russet potatoes. I chose russet because they crisp up well in the oven. However, there are a couple of other options if you don’t have russets. Like, what if you have a bag of Idaho potatoes? Not everyone knows this, but Idaho potatoes are russet potatoes specifically from Idaho. So, those will work perfectly with this recipe. Additionally, you can use Yukon Gold potatoes for sweeter, creamier results. No matter what potato you use, be sure to wash and peel them, and remove any eyes they may have formed.
How do I store leftovers?
Once your baked potato slices have cooled to room temperature, you can store them in an airtight container in the fridge for up to 3 days. They can also be transferred to a Ziploc bag and stored in the freezer for up to 3 months. Thaw overnight in the fridge. To reheat, place potatoes back in the oven at 400°F until they are warmed through.
Serving suggestions
From a tasty side dish to a quick Sunday football snack, these potatoes are perfect for every occasion. I particularly love them with a steak dinner or a simple chicken dish, like this juicy Buffalo Chicken. You can also swap out the fries at your next BBQ and serve baked potato slices with this craveable Smash Burger or a flavorful Veggie Burger. You can also serve them as a vehicle for your favorite dips. I HIGHLY recommend this Crack Dip with anything you can dip. You can enjoy this dish elegantly on your favorite “good” dishes or tossed onto a paper plate—very versatile, very delicious.
Baked Potato Slices
Ingredients
- 4 medium russet potatoes peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon garlic powder
- Cracked black pepper to taste
- Grated Parmesan cheese for optional garnish
- Fresh parsley chopped (for optional garnish)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper to keep the slices from sticking.
- Arrange the potato slices in a single layer on the baking sheet. Drizzle with olive oil and season with salt, garlic powder, and cracked black pepper.
- Bake in the preheated oven for 15-20 minutes. Flip the slices halfway through to ensure even crisping.
- Remove from the oven when golden and let cool slightly before serving. Garnish with Parmesan and parsley if desired.
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