Sliced Baked Potatoes are a delightful twist on the classic baked potato. By making thin cuts across the potato without slicing all the way through, I create a fan-like appearance that allows the seasonings and olive oil to seep into every crevice. The result is a crispy-on-the-outside, tender-on-the-inside potato that's both visually appealing and delicious.
Why I Love This Recipe
I love this recipe because it's simple yet impressive. The slicing technique not only enhances the potato's texture but also allows for even cooking and maximum flavor absorption. It's a versatile side dish that pairs well with various main courses, and I can easily customize the seasonings to suit my taste.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 medium Russet potatoes
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 4 to 6 tablespoons olive oil
Directions
- I start by washing and drying the potatoes thoroughly.
- Using a sharp knife, I make thin slices across each potato, ensuring I don't cut all the way through. To help with this, I place chopsticks or wooden spoons on either side of the potato as a guide.
- I preheat my oven to 400°F (200°C).
- In a small bowl, I mix together the salt, black pepper, cayenne pepper, garlic powder, and paprika.
- I place the sliced potatoes on a parchment-lined baking tray.
- I spritz the potatoes with olive oil, making sure to get some oil between the slices.
- I sprinkle the seasoning mixture evenly over the potatoes, allowing some to fall between the slices.
- I bake the potatoes for 40 to 45 minutes, or until they're golden brown and crispy on the edges.
- Once done, I remove them from the oven and let them cool slightly before serving.
Servings and Timing
This recipe serves 4 people and takes approximately 55 minutes from start to finish, including preparation and baking time.
Variations
- Cheesy Delight: I sometimes sprinkle shredded cheddar or Parmesan cheese over the potatoes during the last 10 minutes of baking for a cheesy crust.
- Herb Infusion: Adding fresh herbs like rosemary or thyme between the slices before baking gives the potatoes an aromatic flavor.
- Spicy Kick: For a spicier version, I increase the amount of cayenne pepper or add crushed red pepper flakes to the seasoning mix.
- Loaded Potatoes: After baking, I top the potatoes with sour cream, chopped green onions, and crispy bacon bits for a loaded potato experience.
Storage and Reheating
To store leftovers, I place the cooled potatoes in an airtight container and refrigerate them for up to 3 days. When I'm ready to reheat, I preheat the oven to 350°F (175°C) and bake the potatoes for about 10-15 minutes, or until heated through. Alternatively, I can microwave them on high for 2-3 minutes, though the oven method helps retain their crispiness.
FAQs
How do I prevent cutting all the way through the potatoes?
I place chopsticks or wooden spoons on either side of the potato while slicing. This acts as a barrier, preventing the knife from cutting all the way through.
Can I prepare these potatoes ahead of time?
Yes, I can slice and season the potatoes ahead of time. I store them in the refrigerator and bake them when I'm ready to serve.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their starchy texture, which results in a fluffy interior and crispy exterior. However, Yukon Gold potatoes also work well.
Can I use butter instead of olive oil?
Absolutely. Melted butter can be used in place of olive oil for a richer flavor. I sometimes use a combination of both for added depth.
How do I ensure the potatoes are crispy?
To achieve crispiness, I make sure to slice the potatoes thinly and evenly, apply oil generously, and bake them at a high temperature. If needed, I broil them for the last 2-3 minutes, keeping a close eye to prevent burning.
Conclusion
Sliced Baked Potatoes are a simple yet elegant side dish that elevates any meal. With their crispy edges and tender centers, they're sure to be a hit at the dinner table. I enjoy experimenting with different seasonings and toppings to keep the dish exciting and tailored to my preferences.
Sliced Baked Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sliced Baked Potatoes, also known as Hasselback Potatoes, are thinly sliced and baked to crispy perfection, allowing seasoning and oil to seep into every crevice for maximum flavor.
Ingredients
- 4 medium Russet potatoes
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 4 to 6 tablespoons olive oil
Instructions
- Wash and dry the potatoes thoroughly.
- Using a sharp knife, make thin slices across each potato without cutting all the way through, using chopsticks or wooden spoons as guides.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the salt, black pepper, cayenne pepper, garlic powder, and paprika.
- Place the sliced potatoes on a parchment-lined baking tray.
- Spritz the potatoes with olive oil, ensuring some gets between the slices.
- Sprinkle the seasoning mixture evenly over the potatoes, letting some fall between the slices.
- Bake for 40 to 45 minutes, until golden brown and crispy on the edges.
- Remove from the oven and let cool slightly before serving.
Notes
- Use chopsticks or wooden spoons to avoid cutting through the potato.
- Add cheese, herbs, or bacon for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes for best results.
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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