These Sliced Baked Potatoes are Hassleback-style cooked. This signifies that they haven’t been baked yet. They are sliced vertically from top to bottom. They’re then roasted until they’re golden brown. On a plate, this is absolute perfection. Potatoes are the ideal side dish for any meat entrée. The single potato can be prepared in a variety of ways.
Ingredients
- 4 medium potatoes, Russet is what I used
- ¼ tsp salt
- ⅛ tsp pepper
- ⅛ tsp cayenne pepper
- ⅛ tsp garlic
- ⅛ tsp paprika
- 4 to 6 tbsp olive oil
How To Make Sliced Baked Potatoes:
- Wash and dry the potatoes
- Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
- Preheat the oven to 400*
- Mix the seasoning all together.
- Spritz the potatoes with olive oil
- Sprinkle the seasoning mixture evenly over the potatoes
- Set the potatoes on a parchment lined baking tray
- Bake 40 to 45 minutes
