SLICED BAKED POTATOES

When you’re looking for a side dish that’s easy, impressive, and absolutely irresistible, Sliced Baked Potatoes are the way to go. These beauties have crispy golden edges, fluffy centers, and are seasoned just right with herbs, salt, and melted butter. Think of them like a cross between a baked potato and crispy roasted slices — perfect with anything from grilled meats to cozy casseroles. Once you try them, you’ll be making them on repeat.

Behind the Recipe

This recipe came from my obsession with creating a potato side that was somewhere between elegant and homey. I used to make basic baked potatoes, but they always felt like they needed something more. Then came the idea to slice them almost all the way through and fan them out before baking. The result? Crispy edges, soft middles, and layers that soak up all the buttery goodness. They’ve been a staple ever since.

Recipe Origin or Trivia

Sliced baked potatoes are inspired by the Swedish Hasselback potato, a dish that dates back to the 1950s at the Hasselbacken restaurant in Stockholm. What started as a creative presentation turned into a delicious method that maximizes texture and flavor. Our version is a bit simpler but keeps the core technique: slicing thinly without cutting all the way through, then baking until golden and crisp.

Why You’ll Love Sliced Baked Potatoes

These potatoes bring together the best of crispy and creamy in one delicious dish. Here’s why they’re always a hit:

Versatile: Pair them with steak, chicken, or serve solo with toppings.

Budget-Friendly: Just a few pantry ingredients for a gourmet look.

Quick and Easy: Minimal prep and the oven does all the work.

Customizable: Add cheese, garlic, or any herbs you like.

Crowd-Pleasing: Fancy enough for guests, simple enough for weeknights.

Make-Ahead Friendly: Slice and season ahead, then bake when ready.

Great for Leftovers: Reheat beautifully and stay crispy.

Chef’s Pro Tips for Perfect Results

Get those crisp edges and soft centers every single time with these tricks:

• Use a pair of chopsticks on either side of the potato while slicing to avoid cutting all the way through.
• Brush with melted butter between slices to coat every layer.
• Choose medium-sized potatoes so they cook evenly.
• Bake uncovered for crispness, and finish with a broil if needed.
• A final sprinkle of sea salt right out of the oven adds a perfect crunch.

Kitchen Tools You’ll Need

Simple tools are all it takes to master this delicious dish:

Sharp Knife: For precise, thin slices.
Cutting Board: To keep your potatoes steady while slicing.
Pastry Brush: Helps distribute butter or oil evenly.
Baking Sheet: For even roasting and crisping.
Chopsticks or Skewers: Placed on either side of the potato to prevent slicing all the way through.

Ingredients in Sliced Baked Potatoes

This recipe keeps it simple with flavor-packed staples. Each one plays a key role:

1. Russet Potatoes: 4 medium – Perfect for their starchiness and crisp potential.
2. Butter: 4 tablespoons, melted – Adds richness and helps crisp the edges.
3. Olive Oil: 2 tablespoons – For extra golden crunch.
4. Garlic Powder: 1 teaspoon – Adds depth and warmth.
5. Dried Thyme: 1 teaspoon – Brings a hint of earthiness.
6. Salt: 1 teaspoon (plus more to finish) – Enhances flavor in every bite.
7. Black Pepper: ½ teaspoon – Adds just the right touch of heat.
8. Fresh Parsley: 2 tablespoons, chopped (optional) – Brightens the final look and taste.

Ingredient Substitutions

Mix it up with these easy ingredient swaps:

Russet Potatoes: Yukon Gold for a creamier texture.
Butter: Ghee or plant-based butter for dairy-free.
Olive Oil: Avocado oil or melted duck fat for richness.
Dried Thyme: Rosemary or Italian seasoning.
Garlic Powder: Fresh minced garlic (just brush it on).

Ingredient Spotlight

Russet Potatoes: These are ideal because of their high starch content, which gives you a fluffy interior and crispy edges once baked.

Butter and Olive Oil Combo: Using both adds flavor and helps you get that golden, crispy finish. Butter brings richness while olive oil keeps it from burning.

Instructions for Making Sliced Baked Potatoes

Ready to make a side dish that steals the show? Here’s how to get it done:

1. Preheat Your Equipment:
   Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil.
2. Combine Ingredients:
   In a small bowl, mix melted butter, olive oil, garlic powder, thyme, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Place each potato on a cutting board. Using a sharp knife, slice thin slits across the potato, stopping before you reach the bottom. Use chopsticks or spoons as guards to avoid cutting through.
4. Assemble the Dish:
   Brush the butter-oil mixture generously over each potato, getting between the slices as much as possible.
5. Cook to Perfection:
   Place potatoes on the baking sheet and bake for 50–60 minutes, brushing again halfway through with more butter mixture. They should be crispy on top and tender inside.
6. Finishing Touches:
   Sprinkle with sea salt and fresh parsley if desired. Optional: Broil for 2–3 minutes at the end for extra crispiness.
7. Serve and Enjoy:
   Serve hot straight from the oven. These go with everything — or nothing at all.

Texture & Flavor Secrets

What makes these potatoes such a game-changer is the combination of textures. The edges crisp up like roasted chips, while the insides stay buttery soft. The seasoning seeps into every slice, giving you bursts of flavor in each bite. It’s that perfect play between crunch and fluff that keeps you coming back.

Cooking Tips & Tricks

These extra ideas help level up your potato game:

• Sprinkle shredded cheese over the last 10 minutes of baking for a melty topping.
• Add a pinch of smoked paprika for depth.
• Use a fan to cool slightly before serving — it sets the texture.
• Try different herbs depending on your main dish.

What to Avoid

These small mistakes can make or break your spuds:

• Cutting too deep and slicing through the potato.
• Not brushing between slices — the flavor won’t penetrate.
• Using waxy potatoes, which don’t crisp well.
• Crowding the baking sheet, which traps steam and softens them.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

You can slice the potatoes a few hours ahead of time and store them in cold water to prevent browning. Just dry them thoroughly before baking. Leftovers can be refrigerated and reheated in the oven to crisp up again — perfect for next-day meals. They don’t freeze well, though, so enjoy them fresh or within a few days.

How to Serve Sliced Baked Potatoes

These beauties look great next to grilled steak, roasted chicken, or veggie mains. They also shine on their own with dipping sauces like sour cream, spicy mayo, or herbed yogurt. Serve them on a wooden board or platter with herbs sprinkled on top for extra wow.

Creative Leftover Transformations

Give your extras a tasty second life:

• Potato Skillet Hash: Chop and crisp them in a pan with eggs.
• Loaded Nachos: Top with cheese, sour cream, and green onions.
• Breakfast Base: Add to a frittata or breakfast casserole.

Additional Tips

Want to take it even further?

• Drizzle with truffle oil before serving.
• Add crumbled bacon or vegan bacon bits on top.
• Use flavored butters like garlic herb or chili lime.

Make It a Showstopper

Presentation is everything with this dish. Serve on a long platter with herbs cascading down the sides. Fan out the slices slightly more before baking so each layer gets beautifully crisp. Sprinkle with flaky sea salt at the end for sparkle and crunch.

Variations to Try

• Cheesy Garlic Style: Add mozzarella and minced garlic.
• Smoky Paprika: Use smoked paprika and cumin for a BBQ vibe.
• Ranch Twist: Sprinkle with ranch seasoning before baking.
• Lemon Herb: Add lemon zest and dill for a bright flavor.
• Chili Cheese: Top with chili and shredded cheddar.

FAQ’s

Q1: Can I make these ahead of time?

Yes, slice and store in cold water, then dry and bake when ready.

Q2: Do I have to peel the potatoes?

Nope! The skins add texture and flavor.

Q3: How do I slice them evenly?

Use chopsticks or skewers on each side as a slicing guide.

Q4: Can I use sweet potatoes?

Yes, just reduce the cooking time slightly.

Q5: What’s the best oil to use?

Olive oil or avocado oil work great.

Q6: Do they reheat well?

Yes, reheat in the oven at 375°F until crisp.

Q7: Can I add cheese?

Definitely! Add shredded cheese during the last 10 minutes of baking.

Q8: How do I keep them crispy?

Don’t overcrowd the baking sheet and bake uncovered.

Q9: Can I freeze them?

They’re best fresh, as freezing changes the texture.

Q10: Are they gluten-free?

Yes! Just check your seasonings to be sure.

Conclusion

Sliced Baked Potatoes are the perfect side dish — golden, crispy, and bursting with flavor. With just a handful of simple ingredients and a little slicing magic, you’ve got something that looks as amazing as it tastes. So grab your knife, turn on the oven, and let these crispy beauties steal the spotlight.

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