4 medium potatoes (Yukon Gold or Russet work well)
2 tbsp olive oil (or melted butter)
Salt (to taste)
Black pepper (to taste)
Garlic powder (optional, for extra flavor)
Dried herbs (optional, like rosemary, thyme, or oregano)
Grated cheese (optional, for topping—cheddar, parmesan, or your favorite)
Instructions:
Preheat your oven to 200°C (400°F).
Prepare the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a towel.
Slice the potatoes: Cut each potato into thin slices (about ¼ inch thick). You can leave the skin on for extra texture, or peel them if you prefer.
Season the potatoes: In a large bowl, toss the sliced potatoes with olive oil (or melted butter), salt, pepper, and any other seasonings you’d like (garlic powder, herbs, etc.).
Arrange on a baking sheet: Spread the potato slices in a single layer on a baking sheet lined with parchment paper or a silicone mat. Make sure they aren’t overlapping to ensure even cooking.
Bake: Place the baking sheet in the preheated oven and bake for about 25–35 minutes, flipping the potato slices halfway through. They should be golden brown and crispy around the edges when done.
Add cheese (optional): If you want cheesy baked potatoes, sprinkle the grated cheese over the potatoes about 5 minutes before they’re done baking, then return them to the oven to melt.
Serve: Once the potatoes are crispy and golden, remove them from the oven. Let them cool slightly before serving. Optionally, garnish with chopped green onions or a sprinkle of fresh herbs for added flavor.
Variations:
Loaded Sliced Potatoes: After baking, top with sour cream, bacon bits, shredded cheese, and green onions for a “loaded” version.
Spicy: Add paprika or cayenne pepper for a kick of heat.
