Indulge in these herbaceous Sliced Potatoes In Oven. They’re the perfect side to a wide variety of dishes.
My family is low-key addicted to potato chips, so I’ve had to try some new ways of getting them off the store-bought stuff. While those bags are full of sodium and artificial flavorings, freshly sliced potatoes in the oven are a whole other story.
These delicate, delectable homemade sliced potatoes are not as crisp as chips, but they come out golden brown and irresistibly aromatic. They’re a more elegant side dish to a sandwich than standard chips, and they’re great with everything from meats and fish to vegetarian dishes. This recipe takes the classic russet potato and transforms it into a platter of delicious potato slices seasoned with salt, pepper, garlic, onion, and rosemary. Earthy and fragrant, this dish is the real deal.
One of my favorite aspects of this recipe is how simple it is. No matter what level of cookery you’re at, you can conquer this dish in just four steps. And if you have a mandoline slicer, it’s especially easy to cut them thinly. After that, seasoning is a breeze, especially because you get to choose which herbs and spices to use. For instance, I like to add half a teaspoon of smoked paprika for an extra kick.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes are very starchy, so they crisp up nicely in the oven. If you’re seeking sweeter, crunchier results, I suggest trying sweet potatoes as an alternative in this recipe. They’re also highly nutritious and colorful. When I make sliced sweet potatoes in the oven, I like to use the same seasonings this recipe calls for, plus half a teaspoon of cinnamon and a quarter teaspoon of cloves. It adds a nice warm spiciness to the mix that reminds me of pumpkin pie. But feel free to play with the seasonings to your liking—that’s the beauty of this versatile dish.
How do I store leftovers?
Let your leftover sliced potatoes cool completely before transferring them to an airtight container. To ensure they don’t stick together, tuck layers of parchment between layers of potato slices. Then, you can either refrigerate them for 3-5 days or freeze them in a freezer-safe container for 1-2 months. Make sure to thaw them in the fridge overnight before reheating. Pop them in the oven at 350°F for 10-15 minutes to warm them up.
Serving suggestions
For all my meat lovers out there—who wouldn’t enjoy a side of tasty potato slices with a BLT Sandwich, Cheeseburger Wrap, or Salami Sandwich? Alternatively, this dish pairs well with Easy Homemade Sweet Potato Veggie Burgers or Avocado Caprese Salad for a veggie-filled lunch.
Ingredients
- 2 large russet potatoes washed
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional
- 1/4 teaspoon onion powder optional
- A pinch of dried rosemary optional
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper to prevent sticking.
- Use a sharp knife or a mandoline slicer to cut the potatoes into thin slices about 1/4-inch thick.
- Place the potato slices in a bowl. Drizzle with olive oil and add salt, black pepper, garlic powder, onion powder, and dried rosemary if using. Toss well to coat evenly.
- Spread the potato slices in a single layer on the prepared baking sheet. Bake for 20-30 minutes, turning once halfway through, until the edges are crisp and golden. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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