Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potato Slices 4.0 (94) 5 Reviews They're better than fries or roasted potatoes, try this crispy three-ingredient side dish for dinner tonight. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 13, 2024 Rate PRINT Share Servings: 4 Jump to recipe One of our all-time favorite potato side dishes, these roasted sliced potatoes are so easy to make, and so good. It’s a minimal recipe—all you need are the potatoes, olive oil, fresh thyme, and salt. The slices cook much faster than regular roast potatoes, and they have more delicious crispy edges. The only difficult part is slicing the potatoes evenly. We recommend using a mandolin for this task. It’s quicker and more efficient than slicing by hand. You set the mandolin to the size of slices you want, and you’re off. The oven does the rest of the work, and the result is a side dish everyone will adore. Cook them when you’re turning the oven on for a roast, but also make them as a snack or to serve alongside any dish you’d pair with roasted potatoes, fries, or chips. Easy Vegetable Side Dishes You Can Make in 30 Minutes or Less Grant Webster The Best Potatoes for Baked Potato Slices We like to use Yukon gold potatoes for this sliced potatoes in the oven recipe. They are our go-to all-purpose potato, great for boiling, mashing, and roasting. If you have other potatoes on hand, such as russets, feel free to use them in this recipe. Mandoline: Also known as a mandoline slicer, this kitchen tool makes uniform slices and juliennes fruits and vegetables. It's much more precise whether you need very thin slices or thick slices—and it takes much less time than slicing by hand with a knife. What to Serve With Baked Potato Slices Baked potato slices are so versatile. Serve them with a Sunday roast chicken or a weeknight burger, anywhere you need a quick potato side or might have roast potatoes or fries. Try them with fish, meat, chicken, tofu, or a plate of beans. They pair well with just about anything. Cook Mode (Keep screen awake) Ingredients 1 ½ pounds Yukon gold potatoes, peeled, very thinly sliced 2 tablespoons olive oil, plus more for pan 2 teaspoons fresh thyme leaves Coarse salt and freshly ground pepper Directions Grant Webster Preheat oven and combine ingredients: Preheat oven to 400°F, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated. Grant Webster Prep baking sheet and overlap potato slices: Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Grant Webster Line the rimmed baking sheet with parchment paper or foil if you like, for easier cleanup. Roast: Cook until potatoes are golden brown and crisp in places, about 30 minutes. Grant Webster Frequently Asked Questions What’s the difference between baking and roasting? The difference between baking and roasting comes down to temperature. Both baking and roasting use dry, ambient heat, usually in an oven. Roasting generally takes place at higher temperatures (400 degrees Fahrenheit and above) and the goal is to brown and caramelize foods. Baking happens at lower temperatures and can be applied to a variety of foods. The terms are often used interchangeably but there is a difference. Can you overcook potatoes in the oven? Yes, you can overcook potatoes in the oven though it might take longer to overcook them than it does when they are cooked on the stovetop. In the oven, roasted potatoes can be cooked too long at too high a heat and be blackened and shriveled. A dish of scalloped potatoes or a potato gratin can be cooked too long and become dried out. What can I use if I don't have a mandoline? If you don't have a mandoline, use a sharp chef's knife to cut the potato slices for this dish. Other tools that can be used in place of a mandoline include a vegetable peeler and a cheese plane but neither of those tools are suitable for slicing potatoes for this recipe as they can only make very thin slices. Other Crispy Potato Recipes to Try: Muffin-Pan Potato Gratins Crispy Potato Roast Roasted Red Potatoes Salt 'n' Vinegar Roasted Potatoes Baked Potato Chips Hasselback Potatoes Potatoes Anna Originally appeared: Martha Stewart Living, January 2002 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.