Baked Potato Slices

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

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

Martha Stewart Living, January 2002

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Read the full recipe after the video.

Recipe Summary test

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.
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/27/2021