Sliced Baked Potatoes

Here’s a simple, delicious recipe for Sliced Baked Potatoes—crispy on the edges, tender inside, and perfect as a side or snack. Think of them like a cross between baked potatoes and potato chips.

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🥔 Crispy Sliced Baked Potatoes (aka Potato Fan or Hasselback-style)

📝 Ingredients:

• 4 medium russet or Yukon gold potatoes

• 3 tbsp olive oil or melted butter (or a mix of both)

• 2–3 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika or smoked paprika (optional)

• Fresh or dried herbs (like thyme, rosemary, or parsley)

• Shredded cheese, bacon bits, or green onions (optional toppings)

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🔪 Instructions:

1. Preheat Oven:

   • Set to 425°F (220°C).

2. Prep the Potatoes:

   • Wash and scrub potatoes thoroughly (no need to peel).

   • Using a sharp knife, slice thin slits 3/4 of the way down each potato, about 1/8 to 1/4 inch apart. Don’t cut all the way through—think accordion-style.

   • Tip: Place a wooden spoon handle or chopsticks on each side of the potato to stop your knife from cutting all the way down.

3. Season:

   • Mix oil or melted butter with garlic, salt, pepper, paprika, and herbs.

   • Brush generously over the potatoes, making sure to get between the slices.

4. Bake:

   • Place potatoes on a baking sheet lined with parchment paper or foil.

   • Bake for 45–60 minutes, brushing with more butter/oil halfway through, until edges are crispy and centers are tender.

   • For extra crisp, broil for the last 2–3 minutes—but watch closely!

5. Top & Serve:

   • Add cheese, bacon bits, or scallions in the last 10 minutes of baking or after.

   • Serve hot with sour cream, ranch, or your favorite dipping sauce.

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🔥 Pro Tips:

• For extra flavor, tuck thin slices of garlic or cheese between the potato slices.

• Want ultra crispy edges? Use smaller, thinner potatoes like fingerlings or baby Yukons and slice thinner.

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Would you like a dipping sauce suggestion or want to make a loaded version?