Crispy on the edges, tender in the center, and seasoned just right, these sliced baked potatoes are the kind of comfort food that always brings a little extra joy to the table. With their beautiful accordion-like shape and golden layers kissed with olive oil, garlic, and Parmesan, they’re not only satisfying but seriously impressive looking too.

Behind the Recipe

This recipe was born on a chilly Sunday afternoon, with the oven humming and the house filled with that warm, garlicky aroma we all know and love. I had a few russet potatoes lying around and a craving for something cozy, and before I knew it, this easy twist on baked potatoes became a family favorite. They’re a little bit fancy, a little bit rustic, and totally addictive.

Recipe Origin or Trivia

The idea of slicing a potato into thin fans before baking actually comes from a Swedish dish called “Hasselback Potatoes,” named after the restaurant in Stockholm where they were first served in the 1950s. What makes them special is how the slices create layers of texture—crispy on top and tender beneath—while soaking up all the delicious seasonings. Over time, cooks around the world have added their own flair, turning a simple side into a star dish.

Why You’ll Love Sliced Baked Potatoes

Whether you’re making these for a weekday meal or a weekend gathering, there’s a lot to adore about them.

Versatile: They pair beautifully with anything from grilled meat to fresh salads or even a fried egg on top.

Budget-Friendly: Potatoes, oil, and a few pantry staples are all you need to create something truly satisfying.

Quick and Easy: Just slice, season, and bake—no special tools or techniques required.

Customizable: Try them with different cheeses, spices, or fresh herbs to fit your cravings.

Crowd-Pleasing: Their golden, fanned-out appearance always draws compliments and second helpings.

Make-Ahead Friendly: Slice and season them in advance, then just pop them into the oven when you’re ready.

Great for Leftovers: Reheat and crisp them up again the next day, or turn them into a quick hash.

Chef’s Pro Tips for Perfect Results

Want that perfect crunch and soft center every time? Here’s what I’ve learned along the way.

Use starchy potatoes like russet for the best texture contrast.
Place chopsticks or skewers on either side of the potato while slicing so you don’t cut all the way through.
Brush with oil several times during baking to get ultra crispy edges.
Finish with a sprinkle of cheese in the last few minutes so it melts without burning.
Let them rest briefly after baking so the flavors settle into every slice.

Kitchen Tools You’ll Need

You don’t need anything fancy—just the basics.

Sharp Knife: For evenly slicing the potatoes without cutting all the way through.

Cutting Board: To stabilize your slicing process.

Pastry Brush: Makes it easy to coat each slice with oil and seasonings.

Baking Sheet: A flat surface for even roasting.

Foil or Parchment Paper: Keeps cleanup simple and prevents sticking.

Ingredients in Sliced Baked Potatoes

These ingredients come together like old friends—simple, familiar, and better together.

Russet Potatoes: 4 large. These bake up fluffy inside with crisp edges outside.
Olive Oil: 3 tablespoons. Adds richness and helps the edges get that golden crisp.
Garlic Powder: 1 teaspoon. Infuses the potatoes with savory depth.
Grated Parmesan Cheese: 1/3 cup. Melts into the layers, adding a nutty, salty bite.
Salt: 1 teaspoon. Enhances the natural flavor of the potatoes.
Black Pepper: ½ teaspoon. Adds just a hint of warmth and spice.
Fresh Parsley: 2 tablespoons chopped. Brightens things up at the end.

Ingredient Substitutions

Sometimes you’ve got to improvise—and that’s okay.

Russet Potatoes: Yukon golds work too, but they’ll be creamier and less crisp.

Olive Oil: Melted butter adds richness and a slightly sweeter flavor.

Garlic Powder: Fresh minced garlic brings a stronger kick.

Parmesan Cheese: Try sharp cheddar or a sprinkle of nutritional yeast for a dairy-free twist.

Fresh Parsley: Chives or thyme are great substitutes.

Ingredient Spotlight

Russet Potatoes: These starchy spuds are key to that crispy-tender magic. Their low moisture content helps them roast up beautifully.

Parmesan Cheese: Adds a salty, umami boost that clings to each crispy edge and melts like a dream.

Instructions for Making Sliced Baked Potatoes

This is the kind of recipe that invites you in to slow down and savor every step. Here’s how you bring it all together.

Preheat Your Equipment:
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Combine Ingredients:
In a small bowl, mix olive oil, garlic powder, salt, and pepper. Keep the cheese and parsley separate for later.
Prepare Your Cooking Vessel:
Place your sliced potatoes cut side up on the baking sheet, with a bit of space between each one.
Assemble the Dish:
Carefully brush the oil mixture over and into every slice. Be generous—it helps everything crisp up.
Cook to Perfection:
Bake for 45 to 55 minutes, brushing once or twice more with oil. In the last 10 minutes, sprinkle the Parmesan over the top and return to the oven.
Finishing Touches:
Once golden and crisp, pull them out and let them rest for 5 minutes. Then sprinkle with parsley.
Serve and Enjoy:
Serve hot with your favorite dipping sauce or just as they are—simple, golden, and irresistible.

Texture & Flavor Secrets

What makes these potatoes unforgettable is the contrast between the crispy, golden edges and the pillowy, soft centers. As they bake, the oil seeps between each slice, crisping the edges while the interior stays tender. The garlic and Parmesan bake into the ridges, forming savory little pockets of flavor in every bite.

Cooking Tips & Tricks

Here’s how to make them your own or level them up.

Slice evenly so everything cooks at the same rate.
Use a fan or convection setting if available for extra crispness.
Add a dab of butter between slices for a richer taste.

What to Avoid

A few small slip-ups can affect the results, but they’re easy to avoid.

Overbaking dries out the centers—watch closely in the final minutes.
Not slicing deep enough means the slices won’t fan open.
Skipping the oil brushing mid-bake can lead to dry potatoes.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can easily slice and season the potatoes a few hours ahead, then refrigerate them until ready to bake. Leftovers reheat well in the oven or air fryer, and you can even chop them up into breakfast hash. For longer storage, wrap tightly and freeze, then reheat directly from frozen.

How to Serve Sliced Baked Potatoes

Serve them alongside steak, grilled chicken, or roasted veggies. They’re also amazing topped with sour cream and chives or dipped into ranch or aioli. For brunch, try them with eggs and avocado.

Creative Leftover Transformations

Chop and toss into a breakfast skillet with eggs and spinach.
Add to a grilled cheese sandwich for a fun crunch.
Use as a topping for a baked potato soup.

Additional Tips

Try sprinkling smoked paprika or chili flakes for a spicy twist.
Use truffle oil instead of olive oil for a gourmet feel.
Add a layer of thinly sliced onion between a few potato slices before baking.

Make It a Showstopper

Fan the slices wide before baking to get maximum visual impact. Garnish with a tiny sprinkle of chopped herbs and serve on a sleek white platter to make the golden color really pop.

Variations to Try

Cheddar Jalapeño: Add shredded cheddar and thin jalapeño slices during the last 10 minutes of baking.
Rosemary Garlic: Swap parsley for rosemary and add fresh minced garlic.
Vegan Style: Use olive oil and skip the cheese, or sub with vegan Parmesan.
Mini Version: Use small new potatoes for adorable mini slices.
Loaded Style: Add sour cream, scallions, and a drizzle of cheese sauce.

FAQ’s

Q1: Can I use sweet potatoes instead?
Yes, though the texture will be softer and the flavor a bit sweeter.

Q2: Do I have to peel the potatoes?
Nope! The skin helps hold everything together and gets deliciously crisp.

Q3: How do I reheat leftovers?
Pop them into a 400°F oven for about 10 minutes, or use an air fryer.

Q4: Can I make them in the air fryer?
Absolutely. Adjust the time to about 25 minutes at 375°F.

Q5: What type of Parmesan is best?
Freshly grated Parmesan melts better and has the best flavor.

Q6: Can I prep these the night before?
Yes, just store sliced and seasoned potatoes covered in the fridge.

Q7: How can I make them extra crispy?
Brush with oil more than once and bake a few extra minutes at the end.

Q8: Do I need to soak the potatoes first?
You can, for extra crispiness, but it’s not required.

Q9: What dipping sauces work well?
Ranch, aioli, sour cream, or even ketchup are all great.

Q10: Can I freeze them after baking?
Yes, freeze in a single layer and reheat in a hot oven or air fryer.

Conclusion

These sliced baked potatoes are the kind of dish that turns something simple into something special. Whether you’re serving them up for guests or just treating yourself, trust me, you’re going to love this one. Crispy, flavorful, and full of personality—they’re worth every bite.