Sliced Baked Potatoes

Ingredients

  • 4 medium russet potatoes
  • 3 tablespoons melted butter (or olive oil)
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • ½ teaspoon dried herbs (like rosemary or thyme)
  • ½ cup shredded cheese (cheddar, mozzarella, or your choice – optional)
  • 2 tablespoons grated Parmesan (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare potatoes: Wash and scrub the potatoes well. Pat dry.
  3. Slice: Using a sharp knife, slice each potato crosswise into thin slices (about ⅛ to ¼ inch thick), but do not cut all the way through – stop about ¼ inch from the bottom so the slices stay connected (like a Hasselback potato).
  4. Season: In a small bowl, mix melted butter (or oil), garlic, salt, pepper, paprika, and herbs. Gently fan out the potato slices and brush the butter mixture between the slices and on top.
  5. Bake: Place potatoes on the prepared baking sheet. Bake for about 45–60 minutes, or until the slices are crispy on the edges and the potatoes are tender inside.
  6. Add cheese (optional): If using cheese, sprinkle it over the potatoes during the last 5–10 minutes of baking.
  7. Serve: Remove from oven, sprinkle with fresh parsley or extra Parmesan if desired, and serve hot.

If you’d like, I can help you adapt this to an air fryer or add variations (like bacon bits or ranch seasoning). Want that?

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