Roasted Potato Slices

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Introduction

Roasted potato slices are one of those deceptively simple dishes that can be either meh or mind-blowing, depending on technique. Potatoes are humble, affordable, and universally loved—but when treated with care, they transform into something deeply satisfying. The contrast between a crisp, caramelized exterior and a soft, creamy interior is what makes this dish unforgettable.

This recipe focuses on thick-cut potato rounds, seasoned simply but intelligently, roasted at the right temperature, and finished with optional aromatics like garlic and herbs. These potato slices work as a side dish, appetizer, brunch component, or even a base for creative toppings. Whether you’re cooking for family, guests, or just yourself on a quiet evening, this recipe delivers consistent, crave-worthy results.

Ingredients

Core Ingredients

  • 4 large potatoes (Russet or Yukon Gold recommended)

  • 2 tablespoons olive oil (extra virgin for flavor, light olive oil for higher heat)

  • 1 teaspoon salt (fine sea salt or kosher salt)

Optional Flavor Enhancers (Highly Recommended)

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon paprika (smoked paprika adds depth)

  • ½ teaspoon garlic powder (or 2–3 fresh garlic cloves, sliced)

  • ½ teaspoon dried thyme or rosemary

  • ¼ teaspoon onion powder

Optional Finishing Touches

  • Fresh rosemary or thyme sprigs

  • Whole garlic cloves (skin on, lightly crushed)

  • Fresh parsley or chives, finely chopped

  • Grated Parmesan or Pecorino Romano

  • A squeeze of lemon juice

  • Chili flakes for heat

Choosing the Right Potatoes

The type of potato you use makes a huge difference.

  • Russet potatoes are high in starch and low in moisture, which means they roast up incredibly crispy. They’re ideal if you want a dramatic contrast between crunchy edges and fluffy centers.

  • Yukon Gold potatoes have a naturally buttery flavor and a slightly waxy texture. They won’t get quite as crispy as Russets, but they deliver rich taste and beautiful golden color.

  • Red potatoes can work, but they’re waxier and better suited for boiling than roasting in thick slices.

For this recipe, Russet or Yukon Gold are your best bet.

Preparation: The Foundation of Great Roasted Potatoes

Step 1: Peeling and Slicing

Peel the potatoes if you prefer a smooth, uniform look and texture. If you enjoy rustic potatoes, you can leave the skins on—just scrub them thoroughly.

Slice the potatoes into ½-inch thick rounds. Thickness matters:

  • Too thin → they dry out or burn

  • Too thick → they stay raw inside

Try to keep slices as even as possible so they cook uniformly.

Step 2: Rinsing and Soaking (The Secret Weapon)

Place the sliced potatoes in a large bowl of cold water and let them soak for 20–30 minutes.

Why this matters:

  • Potatoes release surface starch when cut

  • Excess starch prevents crisping

  • Soaking removes that starch, leading to better browning

After soaking, drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.

Seasoning the Potatoes

Place the dried potato slices in a large mixing bowl.

Add:

  • Olive oil

  • Salt

  • Black pepper

  • Paprika

  • Garlic powder

  • Any additional spices you’re using

Toss gently but thoroughly, making sure every slice is lightly coated. You’re not drowning the potatoes—just enough oil to encourage browning and carry flavor.

Pro Tip: Add salt now, not later. Salting early helps the potatoes season from the inside out.

Roasting Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

High heat is essential. This temperature allows the outside of the potatoes to caramelize before the inside overcooks.

Step 2: Prepare the Baking Surface

Use:

  • A heavy metal baking sheet

  • Or a cast-iron skillet

  • Or a roasting pan

Line with parchment paper if you want easier cleanup, but note: direct contact with metal = better browning.

Lightly oil the surface.

Step 3: Arrange the Potatoes

Lay the potato slices in a single layer. Do not overlap.

Crowding causes steaming, not roasting. If necessary, use two baking sheets rather than stacking potatoes.

If using fresh garlic cloves or herb sprigs, tuck them between the slices.

Step 4: Roast

Place the pan in the oven and roast for 20 minutes.

After 20 minutes:

  • Flip each slice carefully using a spatula

  • Rotate the pan for even cooking

Return to the oven and roast for another 20–25 minutes, until:

  • Edges are deeply golden

  • Surfaces are crisp

  • Centers are fork-tender

Finishing Touches

Once out of the oven:

  • Sprinkle with fresh herbs

  • Add a pinch of flaky sea salt

  • Optional: grate Parmesan over hot potatoes so it melts slightly

  • Optional: drizzle with garlic-infused olive oil

Let them rest for 2–3 minutes before serving. This allows the crust to set.

Flavor Variations

Garlic Butter Style

Replace olive oil with melted butter + olive oil combo. Add fresh garlic in the last 10 minutes of roasting to avoid burning.

Mediterranean

Add oregano, lemon zest, and finish with feta cheese and olives.

Spicy

Add cayenne pepper, chili flakes, or harissa powder.

Cheesy Herb

Top with shredded mozzarella or Gruyère during the last 5 minutes, then broil briefly.

Common Mistakes (And How to Avoid Them)

  1. Not drying the potatoes – leads to soggy results

  2. Overcrowding the pan – causes steaming

  3. Low oven temperature – prevents crisping

  4. Too much oil – makes potatoes greasy

  5. Flipping too early – wait until they release naturally

Serving Ideas

Roasted potato slices pair beautifully with:

  • Grilled chicken or steak

  • Fried or poached eggs

  • Roasted vegetables

  • Creamy dips (garlic aioli, sour cream, yogurt sauce)

  • As a base for avocado, smoked salmon, or sautéed mushrooms

They also make an excellent brunch side or appetizer platter.

Storage and Reheating

  • Store leftovers in an airtight container for up to 3 days

  • Reheat in the oven at 400°F (205°C) for best texture

  • Avoid microwaving unless you’re okay with losing crispiness

Final Thoughts

Roasted potato slices are proof that simple ingredients, handled with intention, can create extraordinary results. With the right potato, proper soaking, thoughtful seasoning, and high-heat roasting, you’ll get potatoes that are crispy, tender, and deeply flavorful every single time.

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