LICED BAKED POTATOES I made this tonight and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper. I love this dish at Longhorn’s and I was really excited to try it at home!

 

NGREDIENTS

For the Sliced Baked Potatoes

• 4–5 large russet potatoes or 6–8 medium Yukon gold potatoes

• 3 tablespoons olive oil

• 3 tablespoons melted butter

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (or ½ teaspoon ground rosemary)

• 1 teaspoon salt (or more to taste)

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon onion powder

• ¼ cup grated Parmesan cheese (optional but highly recommended)

• 2 tablespoons chopped fresh parsley for garnish

Optional Toppings

• Sour cream

• Sliced green onions

• Extra Parmesan

• Crispy bacon bits

• Chili flakes

• Lemon zest

Equipment

• Sharp knife or mandoline

• Large mixing bowl

• Baking sheet

• Parchment paper or foil

• Pastry brush (optional but helpful)

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STEP-BY-STEP INSTRUCTIONS

1. Choose your potatoes wisely

While you can technically slice and bake any potato, choosing the right kind makes a significant difference.

• Russet potatoes yield the crispiest edges because of their higher starch content.

• Yukon gold potatoes give a creamier texture with a slightly buttery flavor.

For the best balance, use russet potatoes for crispiness or a mix of half russet and half Yukon gold.

Wash the potatoes thoroughly. If you prefer a cleaner look and softer texture, peel them—but leaving the skins on gives the dish a rustic edge and better structural support for crisping.

2. Slice the potatoes evenly

This is the key to even cooking. Uneven slices cause some pieces to burn while others stay soft.

You can slice:

• By hand, aiming for ⅛–¼ inch thickness

• With a mandoline, for perfectly uniform slices

• With a food processor slicing attachment, if you’re making a large batch

Thinner slices (⅛ inch) produce a crispier, chip-like edge, while thicker slices (¼ inch) produce a combination of crispy and tender.

Place the slices into a large bowl of cold water to prevent browning and to rinse off excess starch. Let them soak for at least 10 minutes. This encourages crisping because too much surface starch can make them gummy.

3. Dry completely

After soaking, drain the slices and pat them very dry using clean kitchen towels or paper towels. Moisture is the enemy of crispness, so the drier they are, the better the browning.

4. Season the slices generously

In a large bowl, combine:

• Olive oil

• Melted butter

• Minced garlic

• Smoked paprika

• Dried thyme

• Rosemary

• Onion powder

• Salt

• Pepper

Add the potato slices and gently toss until every piece is coated in a thin layer of seasoning. The combination of butter and oil helps prevent burning and creates a deeper, richer browning.

If you like, reserve a tablespoon of the seasoning mixture for brushing halfway through baking.

5. Arrange the slices

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Now comes the step that transforms simple potatoes into a visually striking dish:

Option A: Shingled rows

Overlap the slices like scales or roof shingles. This creates pockets of steam that soften the centers and exposed edges that crisp beautifully.

Option B: Spiral arrangement

Arrange them in a circular pattern, like a tian or a potato galette. This looks stunning for dinner parties.

Option C: Single layer

Lay the slices flat in a single layer, not touching. This produces the crispiest possible version, similar to chips but thicker.

Whichever arrangement you choose, avoid piling them too high—air needs to circulate.

6. Bake until golden and crisp

Bake at 425°F for 25 minutes. Remove the tray, brush with remaining butter/oil mixture, sprinkle Parmesan over the top, and return to the oven.

Bake for another 20–30 minutes, depending on slice thickness and your oven.

You’re looking for:

• Deep golden edges

• Tender, soft centers

• A crisp top layer

If you want maximum crispiness, turn the oven to broil for 2–3 minutes at the end. Watch closely so they don’t burn.

7. Add finishing touches

When the potatoes come out of the oven:

• Sprinkle fresh parsley

• Add more Parmesan

• Add a pinch of sea salt

• Drizzle melted herb butter

• Add lemon zest for brightness (optional)

Let them cool for about 5 minutes before serving. This helps the slices hold their shape and improves crispiness.

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SERVING IDEAS

Sliced baked potatoes are wildly versatile. Here are several ways to enjoy them:

1. As a dinner side

They pair perfectly with:

• Roast chicken or turkey

• Grilled steak

• Pork chops

• Baked salmon

• Vegetarian mains like stuffed peppers or lentil stew

2. As a snack or appetizer

Serve with:

• Spicy aioli

• Sour cream and chives

• Garlic ranch dip

• Chipotle mayo

• Cheese sauce

3. As a breakfast base

Top with:

• Fried eggs

• Crumbled bacon

• Avocado

• Hot sauce

4. As a party platter

Arrange on a board with assorted toppings so guests can build their own mini potato bites.

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RECIPE VARIATIONS

1. Italian-Style Sliced Baked Potatoes

Season with:

• Basil

• Oregano

• Parmesan

• Olive oil

Serve with warm marinara for dipping.

2. Cheesy Melt Version

Sprinkle mozzarella, cheddar, or Gruyère in the last 10 minutes. Let it melt into the slices for a decadent gratin-like effect.

3. Spicy Cajun Potatoes

Add:

• Cajun seasoning

• Cayenne pepper

• Paprika

Serve with cool ranch dip.

4. Herbed Lemon Potatoes

Replace paprika with:

• Fresh dill

• Lemon juice

• Lemon zest

This is amazing with fish dishes.

5. Sweet & Smoky Paprika Potatoes

Mix smoked paprika with a small pinch of brown sugar or keto sweetener for caramelization and depth.

6. Garlic Butter “Hasselback Slice” Hybrid

Slice potatoes halfway through like Hasselback potatoes, then fan-out the slices before baking.

7. Vegan Version

Substitute butter with vegan margarine or extra olive oil and skip the Parmesan.

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COOKING SCIENCE: WHY THIS WORKS

Understanding the “why” turns you from a recipe follower into a confident cook.

1. Soaking removes surface starch

Excess starch prevents crisping. Soaking loosens starch molecules, allowing the potatoes to bake more evenly.

2. Using both butter and oil

• Butter: Adds richness and browning from milk solids.

• Oil: Raises the smoke point, preventing scorching.

Together they create perfect crispness and flavor.

3. High oven temperature

425°F quickly evaporates moisture, allowing surfaces to crisp while interiors remain soft.

4. Even slicing

If slices vary in thickness, cooking becomes unpredictable. Uniform slices ensure consistency from edge to edge.

5. Parmesan helps crisping

Parmesan contains a mix of fat and protein that forms tiny golden crusts as it bakes.

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STORAGE, REHEATING & MEAL PREP TIPS

Storage

Store leftovers in an airtight container:

• Refrigerator: Up to 4 days

• Freezer: Up to 2 months (texture softens slightly but still delicious)

Reheating

Best methods:

• Air fryer: 375°F for 5–7 minutes

• Oven: 400°F for 10 minutes

• Skillet: Heat with a little oil until crisp

Avoid microwaving if you want crispness.

Make-Ahead Option

You can slice the potatoes and store them in water for up to 24 hours before cooking. Dry thoroughly before seasoning.

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TROUBLESHOOTING

Potatoes not crisping

• They were not dried enough

• Oven temperature too low

• Too much overlapping

• Not enough oil

Edges burnt but centers soft

• Slices are too thin

• Too much sugar or cheese

• Oven hot spots (rotate the pan halfway through)

Potatoes sticking to the tray

• Use parchment paper or foil

• Add more oil

• Do not flip too early; let a crust form first

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FLAVOR PROFILE & EXPECTATIONS

When done properly, these sliced baked potatoes offer:

• Crispy, lacy edges

• Soft, buttery interiors

• A garlic-herb aroma that fills the room

• Subtle Parmesan crispiness

• Perfect seasoning in every bite

Each slice tastes like a hybrid between a classic roasted potato, a potato chip, and a gourmet side dish.

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CONCLUSION

This ~2000-word recipe offers everything you need to master sliced baked potatoes—from the foundational techniques (like soaking and drying) to advanced variations, serving styles, and cooking science. With just a few simple ingredients, you can create a side dish that feels comforting, impressive, and endlessly adaptable.

If you want:

• A shorter 1-page printable version

• A spicy version

• A cheesy version

• A vegan version

• A version using an air fryer

Just tell me—I'd be happy to create it!