Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potato Slices 3.5 (116) 5 Reviews 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 July 25, 2023 Rate PRINT Share Servings: 4 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. A mandoline is great for slicing potatoes and other vegetables uniformly. It's much more precise— for very thin slices to thick slices—and it takes much less time than slicing by hand with a knife. Grant Webster The Potatoes We like to use Yukon gold potatoes for this roasted sliced potatoes 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. 18 Quick Vegetable Side Dishes You Can Make in 30 Minutes or Less What to Serve With Baked Potato Slices Baked potato slices are so versatile. Serve them with just about anything from a Sunday roast chicken to a weeknight burger, anywhere you need a quick potato side or might have roast potatoes or fries. Try them with fish, meat, chicken, tofu, just about anything. 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 Grant Webster What’s the difference between baking and roasting? These two terms are often used interchangeably for savory foods. Cakes, pies, and cookies are baked, but when it comes to baked chicken versus roast chicken, one cook will say they baked a chicken, while another says they roasted it, even when both are cooked in the oven at the same temperature. When it comes to potatoes, a baked potato is a whole potato cooked with its skin on, resulting in soft and fluffy flesh. A roast potato may be skin on or skin off, but it has been coated in olive oil or duck fat to help it develop a crispy roasted exterior. Can you overcook potatoes in the oven? Yes, cooking potatoes in the oven does not prevent overcooking, but 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, or a dish of scalloped potatoes or a potato gratin can be cooked too long and become dried out. Other Crispy Potato Recipes to Try: Sarah’s Smashed Potatoes Crispy Potatoes with Rosemary 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.