Description
Crispy on the outside, fluffy on the inside baked potato slices that cook faster than whole potatoes and make perfect individual portions.
Ingredients
Scale
- 3 pounds russet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons fresh chives, chopped (optional)
- 2 tablespoons butter, melted (optional)
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Wash potatoes thoroughly and pat dry. Cut into 1/2-inch thick rounds.
- 3. Place potato slices in a large bowl and drizzle with olive oil. Toss to coat evenly.
- 4. Mix salt, pepper, garlic powder, and paprika. Sprinkle over potatoes and toss again.
- 5. Arrange slices on baking sheet in single layer without overlapping.
- 6. Bake 20 minutes, flip slices, then bake 15-20 minutes more until golden brown and crispy.
- 7. Brush with melted butter if desired and sprinkle with chives. Serve hot.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 1g
- Sodium: 390mg
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g