Ingredients
- 4 medium russet or Yukon gold potatoes
- 2–3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional, for color and mild spice)
- 1 tsp dried herbs (thyme, rosemary, or Italian seasoning)
- Optional toppings: shredded cheese, chopped fresh parsley, sour cream, bacon bits
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Instructions
1.
Preheat the Oven
- Preheat your oven to 400°F (200°C).
2.
Prep the Potatoes
- Wash and scrub the potatoes thoroughly.
- Slice into ¼-inch thick rounds OR make thin slices across the potato, stopping just before cutting all the way through (for Hasselback style).
- Place sliced potatoes in a bowl of cold water for 10 minutes (optional, removes excess starch for crispier results), then pat dry.
3.
Season
- In a bowl, toss the potato slices with olive oil or melted butter, salt, pepper, garlic powder, paprika, and herbs until evenly coated.
4.
Arrange and Bake
- Lay the potato slices flat on a baking sheet lined with parchment paper or foil, slightly overlapping.
OR for Hasselback, place whole sliced potatoes cut-side up in a greased baking dish. - Bake for 40–50 minutes, flipping once halfway if doing rounds, until golden brown and tender.
5.
Optional Toppings
- In the last 5–10 minutes of baking, sprinkle with shredded cheese if desired.
- Garnish with fresh herbs before serving.
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Serving Suggestions
- As a side with grilled meats, roasted chicken, or fish
- Top with sour cream, chives, or crumbled bacon for a loaded potato experience
- Serve with a dipping sauce like ranch or garlic aioli
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Tips
- Use Yukon gold potatoes for a buttery flavor and creamy texture.
- Fan the slices slightly if doing Hasselback-style so seasoning gets in between.
- For extra crispiness, finish under the broiler for 2–3 minutes.