Name: Sliced Baked Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 medium Russet potatoes (Washed and dried); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1/8 teaspoon garlic powder; 1/8 teaspoon paprika; 4 to 6 tablespoons olive oil (Room temperature for easy brushing)

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Creamy on the inside, crisp at the edges, and richly seasoned, these Sliced Baked Potatoes are the kind of comfort food that disappears first at family dinners. With a few pantry spices, a brush of olive oil, and simple slicing technique, you get a show-stopping side that looks fancy but is impossibly easy to make. Fun fact: thin-slicing potatoes like this creates more surface area for seasoning and crisping, which means every bite is full of flavor and texture.

If you’re short on time but want something special, this recipe delivers in under an hour and pairs beautifully with roast meats or a fresh salad. For another take on baked potato goodness, see our quick guide to sliced baked potatoes for inspiration and serving ideas. Try it once and you’ll be making it again and again — it’s that reliably delicious.

What is Sliced Baked Potatoes?

What’s in a name? Sliced Baked Potatoes are exactly what they sound like: whole potatoes that are partially sliced across the top and baked until the edges crisp and the centers stay tender. Curious about the origin? Maybe someone tried to make scalloped potatoes without the fuss and discovered that quick slices give the same visual appeal and satisfying bite. Who knew a potato could be so dramatic? As the old saying goes, “the way to a man’s heart is through his stomach.” Give these a try and you might win over a crowd. Go on — slice into one and see what happens.

Why You’ll Love This

Flavor and texture: Each potato has golden, crispy edges with a soft, pillowy center that soaks up seasonings — a perfect contrast in every forkful.
Affordable and accessible: Potatoes are budget-friendly, store well, and feed a family without breaking the bank. Making these at home saves money compared to ordering sides at restaurants.
Customizable toppings: From a simple herb butter to cheese, bacon bits, or sour cream, these potatoes are a blank canvas for bold flavors.

If you enjoy loaded potato dishes, this method is a faster, lighter sibling of our baked potato classics — and it’s a great complement to the richer broccoli and cheddar twice-baked potatoes. Try these for weeknights or make them for guests when you want something that looks impressive with minimal effort. Ready to make them at home? Let’s get started.

How to Make

Quick Overview

This recipe is straightforward: partially slice whole Russet potatoes, season between the slices, brush with olive oil, and bake until golden. The beauty is in the contrast — crisp outer edges and soft insides — and the seasoning gets tucked right into the cuts for maximum flavor. Prep is quick, and total time is about 50 minutes.

Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: about 50–55 minutes

Ingredients

4 medium Russet potatoes (washed and dried)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 to 6 tablespoons olive oil (room temperature for easy brushing)

Directions

Preheat the oven to 400°F (200°C). Allow the oven to fully reach temperature before baking so the potatoes crisp evenly.
Wash and dry the potatoes thoroughly. Use a brush under running water to remove any dirt, then pat dry with a clean towel.
Cut the potatoes no more than halfway down, making thin slices across. For extra crispiness, you can angle the slices. Aim for slices about 1/8 to 1/4 inch apart and stop before cutting through the bottom so the potato stays intact.
In a small bowl, mix salt, black pepper, cayenne, garlic powder, and paprika. Taste a pinch if you like to adjust the heat — cayenne adds a gentle kick.
Brush each potato lightly with olive oil. Use a pastry brush or spoon oil into the top and let it drip between the slices so the oil reaches the inner layers.
Sprinkle the spice mixture evenly over the potatoes, making sure to get it into the slices. Gently rub the seasoning into the cuts with your fingers or the back of a spoon so every layer gets flavor.
Place the potatoes on a parchment-lined baking tray and bake for 40–45 minutes until golden and crispy. Check at 35 minutes; larger potatoes may need the full 45 minutes. A skewer inserted between slices should slide in easily when the centers are tender.
Serve hot and enjoy! Let the potatoes rest 2–3 minutes after baking, then garnish as desired with herbs, cheese, or a dollop of sour cream.

Sliced Baked Potatoes

What to Serve With

Proteins: Roast chicken, grilled steak, or baked fish are classic companions.
Salads: A crisp green salad with lemon vinaigrette or a tangy coleslaw can balance richness.
Vegetables: Roasted Brussels sprouts, steamed green beans, or glazed carrots work well.
Sauces and toppers: Sour cream and chives, garlic butter, shredded cheddar, or crumbled bacon are all delicious.
Drinks: A chilled white wine, light beer, or a sparkling lemonade complements the meal.

Top Tips for Perfecting

Choose the right potato: Russets crisp nicely and have a fluffy interior — avoid waxy potatoes for best texture.
Even slicing: Use a sharp knife and steady hand; consistent slices ensure even cooking. Angle the knife slightly to encourage extra crispiness.
Oil distribution: Don’t skimp on oil between slices — it’s key for a crispy finish and to carry spices into the potato.
Spice swap: Swap paprika for smoked paprika for a deep, smoky flavor, or omit cayenne for a milder taste.
Don’t overcrowd the pan: Give potatoes room so hot air circulates and edges brown properly.

Common mistakes to avoid: cutting all the way through, which causes loss of structure; under-seasoning; and baking at too low a temperature, which yields soft rather than crispy edges.

Storing and Reheating Tips

Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days. The slices will soften a bit but retain flavor.

Freezing: Not recommended for best texture — freezing can make potatoes mealy. If you must freeze, flash-freeze on a tray, then transfer to a freezer bag for up to 1 month and reheat in the oven to restore crispness.

Reheating: Reheat in a 375°F (190°C) oven on a baking sheet for 10–12 minutes until heated through and the edges re-crisp. Avoid microwaving if you care about crispiness; the microwave will make them soggy.

FAQs

Can I use a different type of potato?
Yes, but results will vary. Russets give the best contrast of fluffy interior and crispy edges. Waxy potatoes (like red or new potatoes) stay firmer and won’t crisp as much.

Do I need to parboil the potatoes before slicing?
No. This method slices raw potatoes and bakes them fully. Parboiling isn’t necessary and can make the slices fall apart.

How thin should I slice the potatoes?
Aim for 1/8 to 1/4 inch between slices. Too thin and they can dry out; too thick and you lose the crisp edge contrast.

Can I make these ahead of time?
You can prep and season the potatoes ahead of time, then bake just before serving. If you bake them ahead, reheat in the oven to restore crispiness.

Are these spicy because of cayenne?
Only a little — the 1/8 teaspoon provides a gentle heat. Reduce or omit cayenne for a milder version.

Conclusion

Sliced Baked Potatoes are a simple, budget-friendly way to add personality to any meal — they’re crispy, flavorful, and endlessly customizable. Whether you serve them with roast chicken or a hearty salad, they’re easy to make and impressive to present. If you want a reference or another approach to slicing and seasoning, check out the original Slice-Baked Potatoes for more ideas and inspiration. Give this recipe a try, share it with family, and enjoy the praise that follows.