These Oven Baked Potato Slices are easy to make and versatile. You can serve them as a side dish or with a dip as a snack! They are crispy on the outside and soft on the inside.
Initially, I didn’t want to post this recipe for Potato Slices on the blog because it’s too easy – too simple. But whenever I post my lunch on Instagram and it contains potato slices as a side dish, I receive so many messages asking me for the recipe. So here it goes.
The Ingredients
For simple and delicious potato slices you’ll need:
- russet potatoes
- olive oil
- salt
- black pepper (optional)
Instead of black pepper, you can also add rosemary, everything bagel seasoning, paprika powder, chili flakes… whatever you feel like!
How to make the perfect crispy Oven Baked Potato Slices
I love how simple these baked potato rounds are. They are thinner and therefore bake through quicker than regular potato wedges. This is why I prefer making them when I need a quick potato side dish.
Serve the potato slices …
as a snack with a dipping sauce:
- guacamole
- smoky & meaty tomato dip
- cilantro lemon sunflower seed dip
- vegan tartar sauce
- roasted pumpkin hummus
as a side dish with:
- hot dogs with homemade seitan sausages
- tofish (vegan fish made out of tofu)
- seitan schnitzel or TVP schnitzel
- mushroom burgers
Love it? Rate it!
I hope you enjoy these baked sliced potatoes as much as I do! Let me know if you give them a try!
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Cheers, Bianca
Oven Baked Potato Slices
Ingredients
- 4 medium russet potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- cracked pepper
Instructions
- Preheat the oven to 400°F/200°C.
- Peel the potatoes. Wash them. Pat them dry. Slice them thinly and evenly with a knife or even better: with a mandoline slicer.
- Place the potato slices on a baking tray lined with parchment paper. Add the olive oil, salt, and cracked pepper on top. Mix the potatoes around until they are all coated. I usually fold one side of the parchment paper over and swirl them around (that way I don’t have to get my hands or a spoon oily). Lay them flat on the parchment paper without overlapping each other.
- Bake the potato slices in the oven for about 20 minutes or until golden. Enjoy as a side dish or as a delicious snack with a dip!
Annie
Love it !!!!! So crispy & delicious !
BARBARA FIELDS
Really love this easy way to make potato slices that honestly tastes as good as fried potatoes! Yummy, delicious and a great time saver! Thanks!
Bianca
Awesome! :)
Katie
So versatile :)
Robert
Excellent but I can’t the oven temperature suggestion in your post.
Bianca
It’s 400°F/200°C (see step 1 in the instructions).
Mel
The section “How to make…” which then lists in steps 1-5 instructions of how to make this recipe. Then just below, another section “Instructions” adds step 1 (the missing temperature), and then the rest is verbatim from just above.
Amy
Tasted good but I lost half of them as they stuck to the baking paper. Won’t be doing this again
Chelsey
I think you and I had the same problem. I’m pretty sure my issue was wax paper instead of parchment paper.
Alex
Does the tray go in the top of the oven?
Bianca
I always put them at the middle rack.
Mike Hayes
This was VERY good. Will be saving this recipe on my computer and sharing with friends and family. And I sure will give you guys all the credit for this nice recipe!!
Keep up the good work!!
Joshua Howard
Thank you for sharing this simple recipe! It sounds very delicious but I have a question. Can I replace olive oil with safflower oil?
Bianca
absolutely! safflower will work great!
Laura
Hi. I’m just using up some potatoes before they spoil If I wanted to freeze them at what point would I freeze them. Is it best to part cook? Thanks
Zenia
I usually do potato discs in a frying pan… but I think I will try this way tonight. That way I can go get distracted by something else for 20min while they cook. :D
Trish
Delicious, I’d suggest two baking sheets to give the potatoes lots of room to crisp. Keeping this recipe!
Sally
Easy to do and makes a nice change from mash or chips
Julie
I found mine took longer than 20 mins. Maybe my over cooks slightly cooler.
Helena
I do the same type of potatoes BUT I do not use any parching paper, I just place directly the potato slices on the tray. My trick is – my father actually tougjht me- is to add a little water on top of the potatoes after you have coated them with the olive oli. That assures they do not get burned or too dry and still come out cripsy and delicious. I also always cut half an onion in thin slices and sprinkle them /mix them with the potatoes, sop much flavor. Then I add good quality salt. Just sp tasty and healthier than fried potatoes. After you remove the potatoes to eat them, leave the tray with hot water and a little dish soap so helps to wash later. easy peasy..
Ruth
Such a delicious way to eat potatoes. A suggestion is, put the potatoes slices, the onion slices, salt and pepper in a plastic bag in order to coat everything evenly. Yum!
Nancy
i loved your recipe.