Sliced Baked Potatoes

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.


       - 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


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