These sliced baked potatoes are the ultimate side dish—featuring golden, ultra-crispy edges with fluffy, buttery centers. Made with just four simple pantry staples on a single baking sheet, there is no boiling required. It is an effortless, crowd-pleasing side that pairs perfectly with grilled meats, roasted chicken, or your favorite loaded toppings.
Recipe Overview
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Prep Time: 10 minutes (plus 10 minutes optional soaking)
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Bake Time: 30–35 minutes
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Servings: 4 generous portions
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Dietary Note: Naturally gluten-free, nut-free, and vegan
Ingredients
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2 lbs Yukon Gold or russet potatoes, scrubbed and sliced into $\frac{1}{4}$-inch rounds
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2 tbsp olive oil (or melted butter)
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1 tsp garlic powder
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1 tsp onion powder
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To taste: Salt and black pepper
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Optional Add-ins: Fresh rosemary, paprika, or grated Parmesan cheese
Pro-Tips for Maximum Crunch:
The Starch Trick: Soak your potato slices in cold water for 10 minutes to remove excess starch. This is the secret to achieving extra crispy edges.
Dry Thoroughly: Moisture prevents crisping. Ensure you pat the potato slices completely dry with a towel before adding the oil.
Air Circulation: For an all-over crunch without needing to flip them, place a wire rack on top of your baking sheet.
Step-by-Step Instructions
Step 1: Prep and Preheat:
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