If you love potatoes with golden, crispy edges and soft, fluffy centers, these Crispy Sliced Baked Potatoes are an easy side dish worth adding to your recipe collection.
There’s no need to boil the potatoes first. Instead, thin potato rounds are briefly soaked in cold water, thoroughly dried, seasoned, and baked at high heat until beautifully golden and crisp.
The result is a simple oven-baked potato recipe that uses everyday ingredients and just one baking sheet. Serve these crispy potato slices alongside roasted chicken, grilled meats, burgers, or your favorite main course—or load them with toppings for a more substantial dish.
Why You’ll Love These Crispy Baked Potato Slices
- No boiling required
- Crispy edges and tender centers
- Made with simple pantry ingredients
- Easy one-pan preparation
- Naturally gluten-free
- Great as a side dish or appetizer
- Easy to customize with different seasonings
- Delicious with Parmesan, herbs, or other toppings
The secret is less complicated than it might seem: remove excess surface starch, dry the potatoes thoroughly, and give them enough space to brown properly in a hot oven.
Equipment You’ll Need
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Paper towels or a clean kitchen towel
- Mandoline slicer or sharp chef’s knife
- Optional wire rack for increased air circulation
A mandoline can help create evenly sized potato slices, which encourages more consistent cooking. If you don’t have one, a sharp knife works perfectly well.
Ingredients
Potato Base
- 2 pounds (900g) Yukon Gold or Russet potatoes
Both varieties work well. Russet potatoes are naturally higher in starch and can produce especially fluffy centers, while Yukon Gold potatoes offer a naturally buttery texture.
Cooking Fat
- 2 tablespoons (30ml) extra virgin olive oil or melted butter
The fat helps the exterior brown while adding flavor.
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fine sea salt, to taste
- Black pepper, to taste
Optional Extra-Crispy Ingredient
- 1 tablespoon cornstarch
Cornstarch is optional, but it can help absorb some surface moisture and contribute to a crispier exterior.
Optional Garnishes
- Grated Parmesan
- Fresh rosemary
- Other fresh herbs
- Cooked crumbled bacon
The Secret to Crispy Potato Slices
The preparation of the potatoes makes a major difference in the final texture.
1. Soaking Removes Excess Surface Starch
After slicing the potatoes, placing them in cold water for about 10 minutes helps remove excess starch from the surface.
This can reduce excessive sticking and help the exposed surfaces develop a cleaner, crisper texture during baking.
2. Drying Is Extremely Important
After soaking, drain the potatoes thoroughly and pat them dry.
Any significant amount of water remaining on the surface can create steam in the oven. Instead of encouraging browning, that moisture can leave the potato slices softer.
For the crispiest results, take a moment to dry every slice thoroughly before adding the oil and seasonings.
3. High Heat Encourages Browning
Baking at 425°F (220°C) provides enough heat to cook the potato centers while encouraging the exposed edges to become deeply golden and crisp.
Avoid overcrowding the pan. Potato slices need space around them so their surfaces can brown instead of simply steaming.
