Sliced Baked Potatoes

These sliced baked potatoes are a simple, Hasselback-style side dish that turns an everyday potato into something golden, crispy, and irresistible. Each slice fans open as it bakes, allowing the seasonings and olive oil to soak into every edge. They pair beautifully with steak, chicken, or any hearty entrée, and they look impressive on the table despite being incredibly easy to prepare. Perfect for weeknights when you want something cozy or for serving guests with minimal effort.

Ingredients

• 4 medium Russet potatoes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 4–6 tablespoons olive oil

Directions

1. Wash and dry the potatoes thoroughly.
2. Slice each potato no more than halfway down, making evenly spaced cuts (straight or angled for extra crispiness).
3. Preheat the oven to 400°F.
4. Mix the salt, pepper, cayenne, garlic powder, and paprika in a small bowl.
5. Spritz or brush the potatoes with olive oil.
6. Sprinkle the seasoning mixture evenly over the potatoes.
7. Place potatoes on a parchment-lined baking sheet.
8. Bake for 40–45 minutes until tender and golden.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: ~200 kcal | Servings: 4

Tips

• For extra crisp edges, brush more olive oil over the tops halfway through baking.
• Leftovers reheat well at 350°F for about 10 minutes or can be crisped in an air fryer.

FAQ

Can I use another type of potato?
Yes—Yukon Golds work well, though they’re smaller and may cook faster.

How do I keep the slices even?
Place chopsticks along the sides of the potato to prevent cutting all the way through.

Can I add cheese or herbs?
Absolutely. Add shredded cheese in the last 5 minutes or sprinkle fresh herbs before serving.

How do I know when they’re done?
The slices should fan open easily, and a fork should slide into the center with little resistance.