Name: Oven Baked Potato Slices
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium yellow potatoes, scrubbed and unpeeled; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon black pepper

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I love making these oven baked potato slices when I want something simple, comforting, and full of flavor. The outside turns beautifully crispy while the inside stays soft and tender, making them perfect for snacking, dipping, or serving alongside almost any meal. I rely on basic pantry ingredients, and the oven does all the hard work for me. Oven Baked Potato Slices

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy and always reliable. I don’t need fancy tools or complicated steps, and the potatoes come out golden and satisfying every time. I also enjoy how versatile they are, since I can change the seasoning depending on my mood or what I’m serving them with.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 medium yellow potatoes, scrubbed and unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I slice the potatoes into even rounds, about 1/4-inch thick, so they cook evenly.

I place the slices in a large bowl, drizzle them with olive oil, and sprinkle in the salt, garlic powder, paprika, and black pepper. I toss everything together until each slice is well coated.

I arrange the potato slices in a single layer on the prepared baking sheet, making sure they don’t overlap. I bake them for about 20 minutes, then flip each slice and return them to the oven for another 15–20 minutes, until they’re golden and crisp on the edges. I serve them hot straight from the oven.

Servings And Timing

I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: about 50 minutes

Variations

I sometimes swap the paprika for smoked paprika when I want a deeper flavor. If I’m craving herbs, I add dried rosemary or thyme. For a spicy version, I like sprinkling in a pinch of chili powder or cayenne pepper before baking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I put them back in the oven or air fryer for a few minutes to bring back their crispiness. I avoid using the microwave because it softens them too much.

FAQs

Can I use a different type of potato?

I often use russet or red potatoes, and they work just as well, though the texture may change slightly.

Do I need to peel the potatoes?

I usually leave the skins on because they add texture and flavor, but I peel them if I want a softer bite.

How do I make them extra crispy?

I make sure the slices are evenly spaced and flip them halfway through baking for the best crisp edges.

Can I prepare these ahead of time?

I sometimes slice the potatoes a few hours ahead and keep them in cold water, then dry them well before seasoning and baking.

What dips go well with these potato slices?

I like serving them with ketchup, garlic aioli, sour cream, or a simple yogurt-based dip.

Conclusion

I keep coming back to these oven baked potato slices because they’re easy, flexible, and always delicious. Whether I serve them as a side dish or enjoy them on their own, they never disappoint and always disappear fast from the table.