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Potato slices are lightly seasoned and oven-roasted until crisp with a crispy parmesan cheese topping.
Holly’s Recipe Highlights
- Flavor: Slightly salty and buttery, tender inside with crispy edges, this potato recipe is delish on its own or with a dip.
- Skill Level: So easy to make. Just slice, season, bake, and serve.
- Recommended Tools: To make the potatoes nice and crispy, you’ll want to make sure they are cut nice and thin. I use a mandoline slicer to make this task extra quick.
- Serving Suggestions: Serve with a drizzle of cheese sauce or a zesty chipotle aioli.
Ingredient Tips for Oven-Baked Potato Slices
- Potatoes: Yukon Gold potatoes are preferred in this recipe since they’re moist and waxy with a mild, buttery flavor, and they hold their shape better than other varieties. Look for whole spuds with no cuts or bruises.
- Oil: Olive oil is mild-flavored and allows the seasonings to adhere while helping the edges brown. You can also use leftover melted bacon grease for a smoky flavor.
- Seasonings: Garlic and onion powder are the savory basics that taste great. I love fresh garlic, but it’s not a great fit in this recipe as the high temperature causes it to burn.
- Cheese: Salty and crispy parmesan makes a nice crust on the top of sliced potatoes.
Variations
- Use russet potatoes or try red potatoes. Or experiment with cooking a combination of both sweet potatoes and white potatoes.
- Try using different spices. Match the spud to the menu for a Cajun flair, the Tex-Mex taste of taco seasoning, or a fiery adobo blend. Add some sweet or smoked paprika. Italian seasoning also works well.
- Try a garnish of sliced green onions on top for extra color and flavor flair.
How to Make Oven-Baked Potato Slices
- Slice and toss potatoes in oil, seasonings, and parmesan cheese (full recipe below).
- Bake sliced potatoes in a single layer until golden brown, flipping halfway through.
- Top with remaining cheese and bake until the cheese is browned and bubbly.
Keep ‘em Crispy
Keep leftover oven-baked potato slices in an airtight container in the refrigerator for up to 4 days. Freeze them in zippered bags for up to 4 months. Reheat baked potato slices in the air fryer, baked in foil in the oven, or under the broiler with a fresh sprinkle of Parmesan cheese.
Easy Potato Side Dishes
Did you make these oven-baked potato slices? Leave a comment and rating below.
Oven Baked Potato Slices
Equipment
Ingredients
- 4 medium yellow potatoes scrubbed, not peeled
- 3 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon salt or to taste
- 4 tablespoons shredded Parmesan cheese divided
Instructions
- Preheat oven to 450℉ and line a rimmed baking sheet with parchment paper.
- Using a mandoline or sharp knife, slice potatoes ¼-inch thick. Toss with olive oil, garlic powder, onion powder, pepper, parsley, salt, and 2 tablespoons of Parmesan cheese.
- Bake in a single layer for about 20-25 minutes or until golden, flipping potatoes after 10 minutes.
- Once browned, top with remaining 2 tablespoons Parmesan cheese and bake an additional 3 minutes or until cheese bubbles and browns.
Notes
- Store leftover oven-baked potato slices in the fridge for up to 4 days or freeze up to 4 months.
- Reheat in the air fryer, wrapped in foil in the oven, or briefly under the broiler with an extra sprinkle of Parmesan cheese.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
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When do you put all of the seasonings on the potatoes?
We add the seasoning in step 2 of the recipe. Enjoy!
Loved this recipe! It’s especially handy for those last few potatoes that you just don’t know what to do with!
This is my family’s favorite go to potato side. And make them at least once a week, they come out perfectly and even if you have leftovers they stay crunchy for several hours. We just had them last night with fried catfish. I would say we make these at least
Can you substitute sweet potatoes in this recipe?
We have only made this recipe as written but sweet potatoes should work in this recipe. Let us know how it turns out!
My family enjoyed these potatoes and we will have them again.
So happy to hear that, Kaye!
They taste fine, but you’d better be ready to babysit potatoes for 1 + hours! Way too labor intensive for the outcome. I like a lot of your other recipes a lot, though!