Crispy, buttery sliced baked potatoes with golden edges and a soft, fluffy center. Made with Yukon gold potatoes, olive oil, thyme, salt & pepper.
I have a confession: I’m obsessed with potatoes. Fried, mashed, roasted, you name it. But there’s something about a crispy baked potato that just hits different.
The first time I made these sliced baked potatoes, I wasn’t even trying to come up with a new recipe. I had a bag of Yukon golds that needed to be used up, but I didn’t feel like peeling, mashing, or doing anything too complicated. So, I just…sliced them up, threw them on a baking sheet, added some olive oil and thyme, and hoped for the best.
When I pulled them out of the oven 30 minutes later, I was shocked. They had these perfectly crispy, golden edges and a soft, buttery inside. The whole kitchen smelled amazing, and honestly? I burned my fingers sneaking bites straight from the pan. (Totally worth it.)
Since then, I’ve made this recipe at least once a week, tweaking it here and there—sometimes adding Parmesan, sometimes throwing in garlic butter. But no matter what, the basic method stays the same because it just works.
If you love potatoes that are crispy on the outside, soft on the inside, and dangerously addictive, then you need to make these.
Why You’ll Love This Sliced Baked Potatoes Recipe?
- Crispy, golden perfection – The edges get crunchy while the insides stay tender and buttery.
- Ridiculously easy – No peeling, soaking, or fancy techniques—just slice, season, and bake.
- Pairs with everything – Steak, chicken, fish, or even on their own with a dipping sauce.
- Totally customizable – Keep it simple or load ‘em up with cheese, bacon, or garlic butter.
- Better than fries – Yep, I said it. They give you all the crunch of fries without deep frying.
Ingredient Notes:
This recipe only has a handful of ingredients, so quality matters.
- Yukon Gold Potatoes – The absolute best choice. They’re buttery, creamy, and crisp up beautifully without getting dry. Avoid russets—they’re too starchy.
- Olive Oil – Helps everything crisp up and get golden-brown. Don’t skimp!
- Fresh Thyme – Adds that earthy, herby magic and makes your kitchen smell incredible.
- Salt & Pepper – Sounds basic, but seasoning is everything. Don’t be shy!
Pro Tip: Slice your potatoes about ⅛ inch thick. Too thick? They won’t crisp properly. Too thin? They might burn. Keep it just right!
How To Make Sliced Baked Potatoes?
Step 1: Preheat & Prep
Set your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Step 2: Slice & Season
Grab your Yukon gold potatoes and slice them into thin, even rounds. Toss them in a bowl with olive oil, fresh thyme, salt, and pepper. Give them a good mix so everything gets coated.
At this point, take a second to just smell that fresh thyme mingling with warm olive oil. It’s the kind of aroma that makes you feel like you really know what you’re doing in the kitchen.
Step 3: Arrange & Bake
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Spread the potato slices on the baking sheet in slightly overlapping layers—kind of like dominos about to fall over.
Bake for 30-35 minutes until the edges are crispy and golden brown.
Step 4: Serve & Enjoy!
Take a moment to appreciate that crunch when you pick up the first piece. Then, try not to eat them all straight from the pan before they make it to the table.
Storage Options:
If you somehow have leftovers (unlikely but possible), here’s what to do:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pop them back in the oven at 375°F for 10 minutes to bring back the crisp.
- Freezing? Not the best idea—they’ll lose that perfect texture.
Variations and Substitutions:
Want to switch things up? Try these:
- Cheesy Goodness – Sprinkle with Parmesan or shredded cheddar before baking.
- Garlic Butter Bliss – Swap olive oil for melted garlic butter. Total game-changer.
- Spicy Kick – A dash of cayenne or red pepper flakes for some heat.
- Herb Lovers – Experiment with rosemary, sage, or oregano instead of thyme.
What to Serve with Sliced Baked Potatoes?
These crispy little wonders go with everything. Here are some perfect pairings:
- Grilled Steak – Because potatoes + steak is a love story.
- Baked Salmon – The crispy potatoes contrast beautifully with tender fish.
- Roasted Chicken – Comfort food at its finest.
- A Simple Salad – Because balance, right?
- Dipping Sauces – Try ranch, sour cream, or garlic aioli for extra indulgence.
Frequently Asked Questions:
Can I use russet potatoes instead?
You can, but they won’t be as creamy inside. Stick with Yukon golds for the best texture!
How thin should I slice the potatoes?
Aim for ⅛-inch thick. If they’re too thick, they won’t crisp up properly.
Can I make these in an
Yes! Air fry at 375°F for 15-18 minutes, shaking halfway through.
And there you have it—sliced baked potatoes that are crispy, buttery, and crazy addictive.
This recipe has quickly become a staple in my kitchen, and I know you’re going to love it just as much.
So, what are you serving these with? Steak? Chicken? A big bowl of garlic aioli for dipping? Drop a comment below—I love hearing how you make recipes your own!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sliced Baked Potatoes
Ingredients
- 1 ½ lb. Yukon gold potatoes peeled and sliced razor-thin
- 2 tbsp. olive oil and a bit extra for the pan
- 2 tsps. fresh thyme leaves
- A pinch of coarse salt and freshly ground pepper to taste
Instructions
- Set your oven to a cozy 400°F, middle rack waiting.
- In a bowl, twirl thinly-sliced Yukon golds with olive oil, thyme, a pinch of salt, and a sprinkle of pepper. Feel the aroma!
- On an olive-oiled sheet, overlap those golden slices, like a deck of cards ready to be dealt.
- Bake until you spot crispy golden edges, roughly 30 minutes. Serve and savor every crisp and creamy bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
