Ingredients
- 4 large russet potatoes
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- ½ cup shredded cheddar cheese (optional)
- ¼ cup cooked bacon bits (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- ½ cup sour cream (for serving)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice the Potatoes: Wash and dry the potatoes, then slice them into thin rounds (about ¼-inch thick). Do not cut all the way through if you prefer a Hasselback style.
- Season the Potatoes: Place the potato slices in a bowl. Drizzle with olive oil or melted butter and toss to coat. Sprinkle with salt, pepper, garlic powder, and paprika.
- Arrange and Bake: Lay the slices flat on the prepared baking sheet in a single layer. Bake for 30–35 minutes or until golden brown and crispy on the edges.
- Add Cheese & Bacon (Optional): If using, sprinkle shredded cheese and bacon bits on top during the last 5 minutes of baking.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve with sour cream or your favorite dipping sauce.
Would you like to add any special seasonings or variations? 😊