Sliced Baked Potatoes – Crispy Edges, Tender Center, Pure Comfort!
This easy side dish turns simple potatoes into a show-stopping bake. Each slice soaks up butter and herbs, making them golden, crisp, and packed with flavor—perfect for any dinner plate!
Ingredients:
- 4 medium potatoes (Yukon Gold or Russet work best)
- 3 tbsp melted butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried rosemary or thyme
- Salt and black pepper to taste
- Optional: grated Parmesan, shredded cheese, or chopped parsley
structions:
Preheat oven to 400°F (200°C). Grease a baking dish or line with parchment.
Wash and dry potatoes. Slice each potato thinly, about 1/8 to 1/4 inch thick, but don’t cut all the way through—keep the bottom intact so the slices fan out (Hasselback-style).
In a small bowl, mix melted butter, olive oil, garlic, herbs, salt, and pepper.
Place potatoes in the dish and gently fan the slices. Brush generously with the butter mixture, making sure to get between slices.
Bake for 50–60 minutes until tender on the inside and crisp on the edges. Brush with more butter halfway through for extra crispiness.
Sprinkle with Parmesan or shredded cheese in the last 10 minutes if desired.
Garnish with fresh herbs before serving.
Tips:
- Use a wooden spoon handle on both sides while slicing to avoid cutting through the bottom.
- Want it extra indulgent? Add bacon bits or sour cream on top after baking.
- Sweet potatoes can be used for a fun variation with cinnamon and maple butter.
FAQs:
Q: Can I prep these ahead?
A: Yes—slice and soak in cold water (to prevent browning) up to a day before. Pat dry before baking.
Q: Can I use an air fryer?
A: Absolutely. Cook at 375°F (190°C) for about 25–30 minutes, checking for crispiness.
Q: What’s best to serve with these?
A: They pair great with steak, roasted chicken, or a creamy dip as a snack.
