Sliced Baked Potatoes
Crispy Sliced Baked Potatoes are the ultimate sheet pan side dish for busy weeknights. These thin roasted potato rounds get golden brown edges while staying fluffy in the middle. Tossed with garlic powder, paprika, and parmesan cheese, they bake up fast without any special tools. Just slice, season, and roast for a budget friendly dinner addition that pairs perfectly with chicken, steak, or burgers. It is a simple method for restaurant quality potatoes at home.
Ingredients
- 2 ½ pounds Yukon Gold potatoes or russet, scrubbed clean
- 3 tablespoons olive oil
- 1 ½ teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon onion powder optional
- ½ cup grated parmesan cheese
- 3 tablespoons unsalted butter melted
- 3 garlic cloves minced
- 2 tablespoons chopped fresh parsley optional
- Optional add-ons: shredded cheddar chili flakes, ranch seasoning, green onions, lemon zest
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it.
- Slice the potatoes into ⅛-inch to ¼-inch rounds.
- Rinse or soak the slices in cold water for 2–3 minutes, then drain. Pat very dry with a clean towel.
- Toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and onion powder (optional).
- Toss in parmesan until it clings to the slices.
- Arrange slices on the sheet pan in a mostly single layer (light overlap is okay).
- Bake 18–22 minutes, flip, then bake 12–18 minutes more until golden and crisp at the edges.
- Stir minced garlic into melted butter. Drizzle over hot potatoes and toss gently.
- Finish with parsley and serve immediately.
Notes
For extra crisp edges, avoid crowding the pan and bake hot.
Reheat leftovers in a 425°F oven or air fryer to bring back crispness.
If parmesan browns too fast in your oven, add it halfway through baking instead of at the start.
Tried this recipe?Let us know how it was!