Crispy Oven-Baked Potato Slices

🥔 Ingredients

• 2½–3 lbs potatoes (Yukon Gold or Russet)

• 4 tbsp olive oil or melted butter

• 3 cloves garlic, minced

• 1 tsp paprika (smoked preferred)

• ½ tsp onion powder

• ½ tsp black pepper

• 1–1¼ tsp salt (to taste)

• ½ tsp dried thyme or oregano (optional)

• ½ cup chicken or vegetable broth

• Fresh parsley, finely chopped (garnish)

🔪 Preparation

1. Preheat oven to 400°F / 200°C.

2. Wash potatoes. Peel if you want a softer texture (optional).

3. Slice potatoes very thin (⅛ inch / 3 mm). Mandoline = best results.

🥣 Seasoning

In a large bowl, mix:

• olive oil or butter

• garlic

• paprika

• onion powder

• salt

• pepper

• dried herbs

Add potatoes and gently toss until evenly coated.

🥘 Assemble

1. Grease a baking dish.

2. Layer potatoes neatly, slightly overlapping.

3. Pour broth around the edges, not directly on top.

🔥 Baking

1. Cover tightly with foil → bake 35 minutes

2. Remove foil → bake 25–35 minutes more until:

   • golden on top

   • crispy edges

   • fork-tender inside

Optional: Broil 2–3 minutes for extra crisp (watch closely).

🌿 Finish

• Sprinkle fresh parsley

• Optional light drizzle of olive oil or melted butter

❓ Q & A (Important!)

Q: What potatoes work best?

A: Yukon Gold = creamy inside + crispy edges
Russet = crispier but slightly drier
Red potatoes = softer, less crispy

Q: Do I need to boil the potatoes first?

A: No. Thin slicing + broth makes them cook perfectly in the oven.

Q: Why add broth?

A:

• Keeps potatoes tender

• Prevents drying out

• Helps them cook evenly

You won’t taste it strongly.

Q: How do I make them EXTRA crispy?

A:

• Slice evenly and thin

• Don’t overcrowd layers

• Use olive oil (not too much)

• Finish with a short broil

Q: Can I add cheese?

A: Yes! Add during the last 10 minutes:

• Parmesan (crispy)

• Gruyère (melty)

• Cheddar (bold)

Q: Can I make it creamy like gratin?

A: Replace broth with:

• ½ cup heavy cream or half-and-half
  (Everything else stays the same.)

Q: Can I prepare ahead?

A: Yes. Assemble, cover, refrigerate up to 24 hours, then bake.

Q: How do I store leftovers?

A:

• Fridge: 3–4 days (airtight container)

• Reheat in oven or air fryer for crispiness

Q: Can I use an air fryer?

A: Yes, but cook in small batches at 375°F (190°C) for 15–20 minutes, flipping halfway.