These easy oven-baked potato slices are the perfect side dish, appetizer, or snack.
Potato slices are lightly seasoned and oven-roasted until crisp with a crispy parmesan cheese topping.
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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.
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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Awesome recipes, worthwhile readings, easy to follow amd can make your cooking time enjoyable!
YUM!
Your recipes are great and healthy. You do a wonderful job when I needed it the most
Thank you so much Gail! Glad you enjoy them :)
I will make these later tonight… another keeper! I had been searching for one and saw yours.
Whole family loved these and yes, they go great with sour cream!
Thanks Holly!
So glad you loved them Claudia!
So good I made these two days in a row,
That is love!
Hi do you think these could be frozen….thanks
Yes, you can freeze these to reheat later!
I made these last night. My family loved them! Thanks for the awesome recipe Holly, I will for sure be making these again soon!
Print this one
I have been trying to find a recipe for this since seeing a mukbang on Youtube of people eating something similar. We have potatoes from the garden and they are going to go to good use with this. Thank you!!
I’ve made the bacon cheeseburger bombs and the baguette pizza, my family lover them both. Today I’m making the slow cooker Asian chicken, slow cooker brownies and the crispy parmesaen potatoes. I’ll let ya know what my family thinks tomorrow.
I’m so glad they enjoyed the first couple of recipes! :) We love these potatoes so I hope your family does too!
I plan on making these in the next day or two. I’ll come back and let you know how good they were, since I have no doubt they’ll be delicious. I’m a potato head, I’ve never met a potato I didn’t like! I’ve shared them to my time line on Facebook.
Thank you for sharing! I agree Teri, potatoes are the ultimate comfort food!
Will these store well in an airtight container for a few days? I’m looking for apps for a large crowd – looking for tasty treats I can prepare ahead of time and serve at room temp. Thanks!
Unfortunately I don’t think these would work well ahead of time.
Cooking time listed is way too long. Almost completely burned by 20 min. The few that somewhat survived were tasty. Will make again with half the cooking time.
Totally trying this one after I go grocery shopping! <3
Your recipe is my favorite of all!
We love crispy potatoes in my house! I am definitely going to give these a try.
Oh wow – these look right up my alley. Every ingredient in this sounds amazing. Love it! Definitely will give it a try!
Thank you Jenn!
Like it
sounds great