An easy, crowd-pleasing side dish!
Whenever I proofread a paper for my high schooler, I get lost. My son, in an attempt to sound knowledgeable and hit all the requirements, tends to write long sentences and use florid, “professional” (in his mind, at least) terminology. At some point during the read-through, I inevitably end up saying, “Keep it simple.” What’s true for writing is often true for cooking, at least in my house. Oven-baked potato slices are a great example of a simple, fresh recipe that works.
Potatoes, while not necessarily exciting, are one of my favorite foods. I like them cooked almost any way: mashed, sliced and fried, cold in potato salad, or roasted. This method of oven roasting couldn’t be simpler, and you end up with a tasty, hearty side dish.
You will love making this simple but scrumptious potato recipe. It’s easy enough for a busy weeknight dinner but can also work for a dining room meal with friends or family. Using pantry staples like olive oil, salt, pepper, and a trio of dried herbs and spices for a little punch of flavor, you get roasted potato slices that are crisp on the outside and soft on the inside. Oven-baked potato slices are a versatile, foundational recipe to have in your rotation. Let’s dig in!
Using a mandoline: Safety first!
No, this is not a music lesson! A mandoline (vs. a mandolin, which is a small, strummed instrument) is a handy tool to have in the kitchen. If you have one, get comfortable using it so you can churn out even, thin slices of vegetables and fruit. While they do offer a convenient way to slice and chop uniform pieces, please use caution as the blades of the mandoline are extremely sharp. When slicing, use the safety guard if your mandoline comes with one. Also, consider wearing a stainless steel mesh glove to protect your hand. Finally, when washing it in your sink, use caution when handling it.
How do I store leftovers?
To store leftover oven-baked potato slices, place them in an airtight container or wrap them in foil. You can store them this way in the fridge for up to 3 days. You can also freeze leftovers (in an airtight container) for up to 3 months. Thaw overnight in the fridge before serving. Reheat in an oven preheated to 350°F until warm or crisp them up in your air fryer.
Serving suggestions
Oven-baked potato slices are wonderfully versatile. They are a great side dish for any number of mains. For instance, serve alongside Delicious Roast Pork Loin or Panko-Crusted Salmon. Alongside ketchup or barbecue sauce, they go well with Smash Burgers or French Dip Sandwiches, too.
Oven-Baked Potato Slices
Ingredients
- 4 medium russet potatoes, peeled and washed
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Cracked black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Using a sharp knife or a mandoline slicer, cut the peeled potatoes into even 1/8-inch rounds.
- Place the potato slices on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with dry seasonings. Toss gently to coat evenly.
- Bake for 18-20 minutes, flipping the slices halfway through for even browning. Remove from the oven when the edges are crisp and golden. Allow to cool slightly before serving. Garnish with fresh parsley if desired.
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