Crispy Sliced Baked Potatoes
These Crispy Sliced Baked Potatoes deliver golden, ultra-crispy edges with fluffy, buttery centers without boiling. Prepared on a single baking sheet with simple pantry seasonings, this naturally gluten-free side dish pairs perfectly with roasted meats or loaded toppings.
Ingredients & Equipment
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Equipment Needed:
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Large baking sheet (plus an optional wire cooling rack for 360° airflow)
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Parchment paper
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Mixing bowl & paper towels
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Mandoline or sharp chef’s knife
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Ingredients:
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Potato Base: 2 lbs (900g) Yukon Gold or Russet potatoes
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Cooking Fat: 2 tbsp (30ml) extra virgin olive oil or melted butter
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Seasonings: 1 tsp garlic powder, 1 tsp onion powder, fine sea salt, and black pepper to taste
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Optional Crunch Booster: 1 tbsp cornstarch
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Optional Garnishes: Fresh rosemary, grated Parmesan, or bacon bits
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Food Science: Achieving Maximum Crunch
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Surface Amylose Extraction: Soaking sliced potato rounds in cold water strips excess free surface starches (amylose). Free surface starch causes slices to stick together and burn into a chewy coating rather than forming a crisp crust.
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Surface Moisture Removal: Dehydrating the potato rounds thoroughly with towels before adding oil is critical. Trapped water under the oil layer turns into steam, resulting in soft, soggy potatoes.
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Gelatinization in High Heat: Baking at 425°F (220°C) gelatinizes internal starches while evaporating remaining surface moisture. The oil coats the outer cell walls, triggering rapid surface browning and crisping.
Step-by-Step Cooking Instructions
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