Baked Potato Slices


All you need are Yukon gold potatoes, olive oil, fresh thyme, and salt to make these crispy baked potato slices. Use a mandoline to create uniform potato slices—it's also quicker than slicing by hand. Try serving this simple side with our Striped Sea Bass with Blood Oranges and Olives.


  • 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


  1. Preheat oven to 400 degrees, 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.

  2. Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.

    baked potato slices
    Richard Gerhard Jung

Cook's Notes

A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.

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