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


  1. Wash and dry the potatoes
  2. Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
  3. Preheat the oven to 400*
  4. Mix the seasoning all together.
  5. Spritz the potatoes with olive oil
  6. Sprinkle the seasoning mixture evenly over the potatoes
  7. Set the potatoes on a parchment lined baking tray
  8. Bake 40 to 45 minutes


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