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Delicious sliced baked potatoes garnished with herbs and served on a plate.
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Sliced Baked Potatoes

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side
Cuisine: American
Keyword: Easy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Oven
  • Baking Tray
  • Mixing Bowl
  • Pastry Brush

Ingredients

Potatoes

  • 4 medium Russet potatoes Washed and dried

Seasoning

  • 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

Instructions

  • 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.

Notes

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispiness.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 900mg | Fiber: 4g | Sugar: 1g | Vitamin C: 20mg | Calcium: 2mg | Iron: 10mg