Sliced Baked Potatoes

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Why This Recipe Works

• Maximum Crispiness: The thin slices allow hot air to circulate around each layer, creating dozens of crispy edges.

• Foolproof Doneness: You don’t have to guess if the center is cooked; the slices separate to show you exact doneness.

• Butter Delivery System: Those crevices trap flavored butter or oil, ensuring every bite is seasoned perfectly.

• Visual Showstopper: They look like they came from a professional kitchen, but the technique is surprisingly simple.

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Ingredients

For the Potatoes:

• 4 medium russet potatoes (or Yukon Golds for a creamier texture, about 8-10 oz each)

• 3 tablespoons olive oil (or melted unsalted butter for richer flavor)

• 2 cloves garlic, minced (or ½ teaspoon garlic powder)

• 1 teaspoon kosher salt (plus more for finishing)

• ½ teaspoon freshly ground black pepper

• 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

For Serving (Optional but Recommended):

• 2 tablespoons fresh parsley, chopped (for garnish)

• ¼ cup sour cream or vegan cashew cream

• 2 tablespoons fresh chives, snipped

• Flaky sea salt (like Maldon) for finishing

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Equipment Needed

• Sharp chef’s knife

• Cutting board

• Two wooden chopsticks or the handles of two wooden spoons (slicing guide)

• Baking sheet

• Parchment paper or silicone baking mat

• Small mixing bowl

• Pastry brush

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Instructions (Step-by-Step)

Part 1: Prepping Your Potatoes (Intensity: Medium – 10 minutes)

Step 1: Wash and Choose Your Potatoes
Scrub each potato thoroughly under cold water. You can peel them if you prefer, but I strongly recommend leaving the skin on—it gets wonderfully crisp and holds the slices together. Dry them completely with a kitchen towel.

Step 2: Create the Slicing Guard (The Crucial Trick)
Place one potato on your cutting board. On each side of the potato, lay a wooden chopstick or the handle of a wooden spoon. These act as a depth stop. You want to slice the potato but not cut through the bottom ¼-inch. The chopsticks prevent the knife from going all the way through.

Step 3: Slice Evenly
Using a sharp chef’s knife, make crosswise cuts every ⅛ to ¼-inch along the entire potato. The thinner the slices, the crispier the result—but don’t obsess over perfection. The chopsticks will save you. Repeat with all potatoes.

Pro Tip: If a slice falls off, don’t worry. Just tuck it back into place before baking; it will fuse together as it cooks.

Part 2: Flavoring and Seasoning (Intensity: Low – 5 minutes)

Step 4: Make the Infused Oil/Butter
In a small bowl, combine the olive oil (or melted butter), minced garlic, kosher salt, black pepper, rosemary, and thyme. Whisk to combine.

Step 5: Brush Generously (and Get in the Crevices)
Place the sliced potatoes on a parchment-lined baking sheet. Using a pastry brush, generously coat the top and sides of each potato. Then, gently pull apart the slices with your fingers (or use the brush’s tip) to drizzle a little oil mixture down between each slot. This is non-negotiable—it’s how the seasoning reaches the center.

Part 3: Baking to Perfection (Intensity: Very Low – 60 minutes, mostly idle)

Step 6: First Bake – Covered (30 minutes)
Cover the baking sheet loosely with aluminum foil (don’t press it down onto the potatoes; just tent it). Bake in a preheated oven at 400°F (200°C) for 30 minutes. The foil traps steam, which gently cooks the interior until tender.

Step 7: Second Bake – Uncovered (25-30 minutes)
Remove the foil carefully (hot steam!). Brush the potatoes again with any remaining oil mixture from the bowl. Return to the oven, uncovered, for another 25-30 minutes. This is where the magic happens—the edges will brown, curl, and turn shatteringly crisp. Look for deep golden-brown color and fanned-out slices.

Step 8: The Final Touch (Last 3 minutes – Broil for Extra Crisp)
For the ultimate texture, turn your oven to broil (500°F/260°C) for the final 2-3 minutes. Watch closely—they can go from perfect to burnt in seconds. You want the tips of each slice to be dark brown, not black.

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The Last of the Recipe: Serving, Storing, and Troubleshooting

How to Know They’re Done

• Visual Cue: The slices have separated and fanned out like an accordion. The edges are deep golden brown.

• Texture Test: Insert a thin knife or a skewer into the center of a potato. It should slide in with zero resistance—like room-temperature butter.

• Internal Temperature: If you use a thermometer, the center should read 205-210°F (96-99°C).

Serving Suggestions

Remove from the oven and let rest for 2 minutes (this allows the interior steam to settle). Transfer to a serving platter. Garnish with fresh parsley and a sprinkle of flaky sea salt. Serve immediately with sour cream (or vegan alternative) and chives on the side. These are spectacular with:

• Grilled steak and asparagus

• Roasted chicken or turkey

• A fried egg for breakfast potatoes

• A dollop of pesto or romesco sauce

Storage and Reheating (The “Last” of the Leftovers)

• Refrigerate: Store in an airtight container for up to 4 days.

• Reheat for Crispness: Do not microwave (that makes them soggy). Instead, reheat in an air fryer at 375°F for 4-5 minutes or in a regular oven at 400°F for 8-10 minutes until hot and recrisped.

• Freeze: Not recommended, as the texture of the sliced potatoes becomes mealy upon thawing.

Common Mistakes to Avoid

• Slicing too thick: More than ¼-inch and you won’t get crispy ridges. Stick to thin slices.

• Cutting all the way through: The potato must stay connected at the bottom. Use those chopsticks!

• Skipping the foil cover: Without the first 30 minutes covered, the outside will burn before the center cooks.

• Underseasoning: Potatoes absorb a lot of salt. Be generous.

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Nutrition Information (Per Serving – 1 medium potato, without sour cream or extra toppings)