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Oven baked crispy sliced potatoes served on a plate

Crispy Sliced Potatoes

Discover a foolproof method for achieving restaurant-quality crispy sliced potatoes using just your oven — golden edges and tender centers with no deep frying required.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Yukon Gold or Russet potatoes — peeled or unpeeled Yukon Gold for creamier centers; Russets for maximum crisp.
  • 2-3 tablespoons olive oil or avocado oil Use avocado oil for higher smoke point.
  • 1 teaspoon sea salt Plus extra to finish.
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder or 2 cloves minced garlic For fresh aroma.
  • 1 teaspoon smoked paprika or 1/2 teaspoon cayenne For heat (optional).
  • 1 tablespoon finely chopped fresh rosemary or thyme or 1 tsp dried
Optional Garnishes
  • to taste grated Parmesan, chopped parsley, lemon zest

Method
 

Preparation
  1. Wash and (optional) peel potatoes. Using a mandoline or a very sharp knife, slice potatoes to 2–3 mm thickness.
  2. Place slices in cold water and soak for 10 minutes to loosen extra starch, which helps prevent gumming during baking.
  3. Tip: A 30-minute soak yields even crispier results; otherwise, 10 minutes is a good minimum.
Drying and Seasoning
  1. Drain the water and lay slices on a clean kitchen towel. Pat completely dry — moisture is the enemy of crisp.
  2. Toss with oil, salt, pepper, garlic powder, and herbs in a large bowl until evenly coated.
  3. Tip: Use just enough oil to coat; excess oil will make them soggy.
Baking
  1. Preheat oven to 425°F (220°C). Place a heavy baking sheet or pizza stone in the oven to preheat.
  2. Arrange potato slices in a single layer on the hot sheet; avoid overlapping.
  3. Tip: Work in batches if needed. If slices touch, steam builds and crisping diminishes.
Cooking
  1. Bake for 10–12 minutes, then rotate the pan and flip slices with a spatula if desired.
  2. Continue baking 8–12 minutes more, keeping an eye for deep golden edges.
  3. Tip: For extra crunch, finish under the broiler for 1 minute, watching closely to prevent burning.

Notes

For a tangy twist, substitute lemon zest for smoked paprika. For lower-fat options, use a cooking spray and reduce oil to 1 tablespoon; texture will be slightly less rich but still satisfying. For a dairy-free option, swap Parmesan for nutritional yeast.