Martha Stewart Baked Potato Slices

Martha Stewart baked potato slices are a crispy, golden side dish with Yukon gold potatoes, olive oil and fresh thyme that comes together in 45 minutes. Save this easy few-ingredient side dish for Sunday dinner, weeknight burgers or holiday tables, because it's a simple one-pan sheet pan recipe.

Slice the potatoes very thinly and evenly, because thin slices are what crisp up in just 30 minutes. Thick or uneven slices stay soft in the middle while the thin ones burn.

Martha overlaps the slices just slightly on an oiled baking sheet instead of piling them into a pile of wedges. That layout gives each slice more crispy edges, so they cook much faster than regular roast potatoes.

Martha Stewart Baked Potato Slices

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

160

kcal

Paper-thin Yukon gold slices roast on an oiled sheet pan until the edges turn crisp and golden. Thyme and coarse salt keep the flavor simple and earthy.

Ingredients

• 1 1/2 pounds Yukon gold potatoes, peeled, very thinly sliced
  

• 2 tablespoons olive oil, plus more for pan
  

• 2 teaspoons fresh thyme leaves
  

• Coarse salt and freshly ground pepper
  

Directions

• Preheat the oven: Preheat the oven to 400°F and set the rack in the middle. That spot gives the potatoes even heat from above and below.
• Toss the potatoes: Combine 1 1/2 pounds very thinly sliced Yukon gold potatoes, 2 tablespoons olive oil and 2 teaspoons fresh thyme leaves in a medium bowl. Season with coarse salt and freshly ground pepper, then toss until every slice is well coated.
• Prep the pan: Generously brush a large rimmed baking sheet with olive oil. Then overlap the potato slices just slightly across the pan.
• Roast until crisp: Roast for about 30 minutes. They're ready when the potatoes turn golden brown and crisp in places.

Tools for this recipe

• Benriner Japanese mandoline, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use russet potatoes instead of Yukon gold?

Yes, russets work fine if that's what you have on hand. Yukon golds are the all-purpose pick for roasting, so they give a creamy inside with golden edges.

What herbs can I use instead of thyme?

Rosemary and oregano both work, since they are hardy herbs that handle a hot oven. Chives and parsley are too delicate, because they scorch before the potatoes finish cooking.

What can I use if I don't have a mandoline?

A sharp chef's knife does the job, so just take your time to keep the slices thin and even. A vegetable peeler or cheese plane won't work here, because they only make very thin shavings.

What should I serve with baked potato slices?

Serve them anywhere you'd want roast potatoes or fries, like next to a Sunday roast chicken or a weeknight burger. They also go well with fish, tofu or a plate of beans.

Can you overcook potatoes in the oven?

Yes, too much time at high heat leaves them blackened and shriveled. Pull the pan once the slices are golden brown and crisp in places, around the 30-minute mark.