Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potato Slices 3.5 (115) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 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. 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. 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. Rate it Print