Baked Potato Slices

115 Ratings
  • 5 28
  • 4 37
  • 3 27
  • 2 15
  • 1 8

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.

Martha Stewart Living, January 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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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Reviews (3)

115 Ratings
  • 5 28
  • 4 37
  • 3 27
  • 2 15
  • 1 8
Martha Stewart Member
04/20/2020
I just made these.. OMG...so delicious ..I followed recipe exactly except for 2 things..1) I lined the baking sheet w/ parchment ...no sticking problem..#2) as soon as I removed from oven I grated parmesan/ reggiano all over the top of the potatoes...to die for. 😷😘🤓
Martha Stewart Member
03/15/2019
Love these and make them frequently.
Martha Stewart Member
12/12/2018
THIS WAS DISGUSTING!!!!!!!!!!!!!!! EW YUCKY my husband and kids hated it!!!!
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Martha Stewart Member
11/02/2015
I liked this. I would use less thyme and less alt next time. I thought I liked it salty but apparently not! I'm not sure I liked the coarse salt with these. But I would make them again. Nice treat.
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