Why You’ll Love These
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Crispy on the outside, creamy on the inside– the perfect texture contrast
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Accordion-style slices – maximize crispy edges in every bite
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Simple ingredients – potatoes, butter, oil, and seasonings
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Hands-off roasting – the oven does the work
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Visually stunning – they look like they came from a fancy steakhouse
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Versatile – pairs with almost any main course
Ingredients
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Russet or Yukon Gold potatoes (medium to large, all similar size for even cooking)
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Olive oil or melted butter (or a combination of both)
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Kosher salt
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Freshly ground black pepper
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Optional seasonings: garlic powder, smoked paprika, fresh thyme or rosemary, grated Parmesan cheese
Instructions
Preheat and Prep
Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice the Potatoes
Place a potato on a cutting board. Using a sharp knife, make thin slices across the potato, cutting about three-quarters of the way through — do not slice all the way to the bottom. The slices should be about an eighth to a quarter of an inch thick. The potato will fan out slightly as you slice. Repeat with all potatoes.
Season Generously
In a small bowl, combine your olive oil or melted butter with salt, pepper, and any additional seasonings you like. Brush or drizzle this mixture generously over each sliced potato, making sure to get between the slices. Use your fingers or a pastry brush to gently separate the slices so the oil seeps into every crevice.
Arrange and Roast
Place the seasoned potatoes on the prepared baking sheet, cut-side up. Roast for about forty to fifty minutes, depending on the size of your potatoes. Halfway through, gently press down on each potato with a spatula to fan the slices open further — this helps create even more crispy edges.
Crisp and Finish
The potatoes are done when the edges are deeply golden and crispy, and the centers are tender when pierced with a fork. For extra crunch, broil for the last two to three minutes, watching closely to prevent burning.
Serve Immediately
Transfer to a serving platter and sprinkle with fresh herbs or a final pinch of flaky sea salt. Serve hot, straight from the oven.
The Magic Behind Them
Slicing the potato nearly all the way through creates thin, exposed surfaces that crisp up beautifully in the hot oven. The fat — whether oil, butter, or both — seeps between the slices, seasoning every layer and helping the edges turn golden and crunchy while the interior steams to a fluffy, tender perfection.
Pro Tips
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Choose potatoes that are similar in size so they cook evenly
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Do not slice all the way through — leaving the bottom intact keeps the potato together and makes serving easy
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Use a sharp knife and take your time with the slices; thin, even cuts are key
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Press down gently halfway through roasting to fan the slices and expose more surface area to the heat
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For extra buttery flavor, use a mix of olive oil and melted butter
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Salt generously — potatoes need more salt than you think
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Let them rest for a few minutes before serving; they will stay crispy
Variations
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Garlic herb – add minced fresh garlic and chopped rosemary or thyme to the oil mixture
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Cheesy – sprinkle grated Parmesan, Pecorino, or cheddar over the potatoes during the last ten minutes of roasting
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Spicy – add cayenne pepper or chili flakes to the seasoning blend
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Bacon – top with crumbled cooked bacon and chives before serving
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Loaded – serve with sour cream, bacon bits, and chopped green onions
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Lemon zest – add fresh lemon zest for a bright, fresh finish
Serving Suggestions
Serve these alongside roasted chicken, steak, pork chops, or grilled fish. They also make a fantastic breakfast or brunch side with eggs and bacon. For a vegetarian meal, pair with a crisp green salad and a dollop of herbed sour cream.
Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat in the oven or air fryer to restore crispiness — the microwave will make them soft. These are best enjoyed fresh but reheat beautifully if you use dry heat.
Common Questions
Can I use other potato varieties?
Yes — Yukon Golds are creamy and buttery, while Russets get extra crispy on the outside. Both work wonderfully.
Do I need to peel the potatoes?
No — the skin adds texture and holds the slices together. Just scrub them well before slicing.
My potatoes took longer than expected — why?
Oven temperatures vary, and larger potatoes need more time. Check for doneness with a fork and roast until tender.
Can I prepare these ahead of time?
You can slice and season them a few hours ahead, but roast them just before serving for the best crispiness.
These sliced baked potatoes are the side dish you will make forever — crispy, buttery, herb-flecked, and absolutely irresistible. They are simple enough for weeknights and elegant enough for holiday dinners. Once you try them, you will never go back to plain baked potatoes again.