If you like the flavor of baked potatoes and roasted potatoes, you will love this recipe, because it combines both methods in one dish. The potatoes are delicious, and they couldn't be easier! Toss the baked potato slices in butter (or oil), sprinkle with seasonings, and then roast them to golden brown perfection.
Butter is called for in the recipe, but olive oil or avocado oil make fine substitutes. And if you crave more flavor, mix the butter or oil with a clove of mashed garlic before you coat the potato slices, or sprinkle them lightly with garlic powder or onion powder. You might also add sliced fresh onions or another vegetable to the potatoes before roasting. Thinly sliced carrots, sliced red bell peppers, fresh trimmed green beans, or Brussels sprouts are all good options.
- 4 medium baking potatoes (about 6 to 8 ounces each)
- 3 tablespoons melted butter
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: garlic powder
Preheat the oven to 400 F (200 C/Gas 6).
Scrub the baking potatoes and pat them dry with paper towels. Rub the potatoes all over with olive oil and prick each potato with a fork in three to four places so steam can escape as they bake. If desired, sprinkle them with some kosher salt or sea salt.
Place the potatoes directly on the rack in the preheated oven. Bake for about 40 to 45 minutes, or until just tender. Prick them with a fork to check for doneness.
Remove the potatoes to a rack and let them cool completely.
Line a large rimmed baking sheet with foil and then spray it with nonstick cooking spray.
Increase the oven temperature to 425 F (220 C/Gas 7).
Inspect the cooled baked potatoes and remove any imperfections. Slice the unpeeled baked potatoes into rounds about 1/8-inch to 1/4-inch thick.
Drizzle the melted butter—or oil, if you prefer—over the potatoes and toss gently to coat.
Spread the potato slices out on the prepared baking sheet and sprinkle lightly with salt, and pepper. Sprinkle with garlic powder, if using.
Roast the potato slices for about 15 to 20 minutes, or until they are tender and lightly browned, turning about every 4 to 5 minutes.
The high-starch russet potato and Idaho baking potato are the best choices for baking because they have a low moisture content. Plus, the long, narrow shape of russets makes them perfect for slicing.
For a breakfast or brunch dish, bake the potatoes a day in advance. Slice and roast them in the morning.