Oven Baked Potato Slices Recipe

Potatoes: The main ingredient, providing the base for the dish.

Olive oil: Helps to crisp up the potato slices and adds a rich flavor.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a bit of heat and complexity.

Garlic powder: Infuses the potatoes with a subtle garlic flavor.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. Using a mandoline slicer can help achieve consistent ¼ inch rounds. Additionally, for extra crispiness, soak the potato slices in cold water for 30 minutes before tossing them with the olive oil and seasonings. This helps remove excess starch, which can prevent them from becoming too soggy during baking.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, while still providing a similar texture when baked.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for baking.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often less processed than table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to garlic, adding depth to the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a smoky flavor, which can enhance the overall taste of the baked potato slices.

• Allow the potato slices to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled slices in an airtight container. If stacking, separate layers with parchment paper to maintain their crispiness.

• Store the container in the refrigerator. They will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the slices on a baking sheet and bake for 10-15 minutes until they regain their crispiness.

• For freezing, arrange the cooled slices in a single layer on a baking sheet. Freeze for about 1-2 hours until they are firm.

• Transfer the frozen slices to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, preheat the oven to 400°F (200°C). Bake the frozen slices directly on a baking sheet for 15-20 minutes, or until they are hot and crispy.

• Avoid microwaving as it can make the potato slices lose their texture and become rubbery.

• Preheat your oven to 350°F (175°C). Arrange the potato slices on a baking sheet in a single layer. Bake for about 10-15 minutes or until they are heated through and regain their crispiness.
• If you prefer using a microwave, place the potato slices on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• For a quick stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the potato slices in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.
• If you have an air fryer, preheat it to 350°F (175°C). Arrange the potato slices in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Oven: The primary appliance used to bake the potato slices at the specified temperature.

• Baking sheet: A flat metal tray used to arrange the potato slices in a single layer for even baking.

• Mixing bowl: A large bowl used to toss the potato slices with olive oil and seasonings.

• Knife: A sharp tool used to slice the potatoes into ¼ inch thick rounds.

• Cutting board: A flat surface used to safely slice the potatoes.

• Measuring spoons: Tools used to measure out the salt, pepper, garlic powder, and paprika accurately.

• Measuring cups: Tools used to measure the olive oil accurately.

• Spatula: A tool used to toss the potato slices in the mixing bowl to ensure they are evenly coated with the oil and seasonings.

• Oven mitts: Protective gloves used to safely handle the hot baking sheet when removing it from the oven.

Preheat the oven early: Start preheating the oven while you wash and slice the potatoes to save time.

Use a mandoline slicer: A mandoline slicer ensures uniform potato slices quickly and efficiently.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Mix in a large bowl: Toss the potato slices with olive oil and spices in a large bowl for even coating.

Batch cooking: If you have a large oven, bake multiple trays at once to save time.