Baked Potato Slices Recipe Easy Oven Appetizer for Parties

The sizzle of oven-roasted potatoes, a hint of smoky cheese, and that unmistakable aroma—there’s just something about baked potato slices that feels like a hug on a plate. I still remember the first time I made this recipe for a last-minute game night with friends. I had a fridge full of basics and a bunch of hungry people to feed. Out of nowhere, these crispy, cheesy baked potato slices were born, and honestly, they vanished faster than I could snap a picture!

Baked potato slices are a total lifesaver when you want something easy, cozy, and downright delicious. They’re perfect for parties, but let’s face it, I’ve eaten them for dinner more times than I can count. What I love most is how simple they are—just a handful of pantry staples, a quick slice-and-toss, and the oven does all the hard work. These potato slices are the kind of recipe you whip up when you need to impress guests but don’t want to stress over fancy ingredients.

Over the years, I’ve tweaked this baked potato slices recipe so many ways—different cheeses, fun toppings, even making them dairy-free when I needed to. As someone who’s tested literally dozens of party appetizers, I keep coming back to this one. It’s a crowd-pleaser, a weeknight hero, and honestly, just what you need when the snack cravings hit. So whether you’re planning a Pinterest-worthy party spread or just want a cozy main dish, these baked potato slices have your back!

Why You’ll Love This Recipe

Let me tell you, these baked potato slices are hands-down my favorite go-to for any gathering—big or small! There’s a reason I make them for almost every get-together, and friends now ask for “those potato things” by name. After testing a ton of versions, here’s why this recipe is truly the best in my book:

• Quick & Easy: Ready in under 40 minutes from start to finish. No parboiling or fancy steps—just slice, season, and bake.
• Simple Ingredients: You probably have everything you need at home already. No last-minute grocery runs necessary!
• Perfect for Parties: Whether it’s a game night, birthday, or potluck, these are totally snackable and look great on a platter.
• Crowd-Pleaser: I swear, even the pickiest eaters gobble these up. Kids love them, adults can’t stop at one, and everyone fights over the last piece.
• Unbelievably Delicious: The edges are crispy, the centers are creamy, and when you add melty cheese and your favorite toppings? Pure comfort food.

What sets this baked potato slices recipe apart? The trick is roasting the slices just right—high heat gives you golden edges without drying them out. I also blend garlic powder and smoked paprika for a subtle depth of flavor (trust me, that hint of smokiness is a game-changer). And if you want to impress, load them up with cheese, bacon, and scallions—or keep it classic with just a sprinkle of sea salt.

Honestly, these potato slices are more than just food—they’re a memory-maker. They’re the kind of thing you crave after a long day or when you want to turn an ordinary dinner into something a little special. If you’re looking for a recipe that’s easy, flexible, and guaranteed to make people smile, you’ve found it!

Ingredients Needed

This baked potato slices recipe keeps things simple and satisfying. Seriously, you only need a handful of ingredients to create a plate of golden, crispy perfection. Here’s what you’ll need (plus a few tips from my kitchen to yours):

• Russet potatoes (4 large, about 1 kg): Scrubbed and sliced into 1/4-inch (0.6 cm) rounds. Russets work best for their fluffy insides and crispy exteriors.
• Olive oil (2 tablespoons / 30 ml): Helps the potatoes crisp up and adds flavor. Avocado oil works too.
• Garlic powder (1 teaspoon / 5 g): Brings a gentle kick—skip if you want a milder flavor.
• Smoked paprika (1 teaspoon / 5 g): Adds a subtle smokiness. Regular paprika works in a pinch, but smoked is my favorite for this recipe.
• Kosher salt (1/2 teaspoon / 3 g): You can use sea salt or pink salt as well.
• Black pepper (1/2 teaspoon / 2 g): Freshly ground gives the best pop.
• Shredded cheddar cheese (1 cup / 120 g): Melts beautifully over the hot potato slices. Use Monterey Jack or mozzarella for a different twist.
• Cooked bacon (4 slices, crumbled – optional): Adds crunch and smoky flavor. Turkey bacon or plant-based bacon strips work too.
• Green onions (1/4 cup / 25 g, sliced): For a fresh, zippy finish. Chives are a great swap.
• Sour cream or ranch dressing: For dipping or drizzling. Greek yogurt is a lighter option.

If you’re missing something, no sweat! Try thin-skinned Yukon Golds for a buttery flavor, or sub in vegan cheese for a dairy-free version. I’ve even made these with sweet potatoes—different vibe, but still tasty. If you’re gluten-free, you’re in luck—this recipe is naturally free of gluten as long as your toppings are, too.

I usually use store-brand cheese and whatever bacon is on sale—don’t stress about fancy stuff. But if you want to splurge, look for a block of sharp cheddar and shred it yourself. The melt is next-level, and you get that gorgeous cheese pull for your Pinterest photos!

Equipment Needed

You don’t need any fancy gadgets to make baked potato slices, which is part of the charm. Here’s what I reach for every time:

• Baking sheet (large): A rimmed one keeps any oil from dripping. No baking stone? An oven-safe skillet works for a small batch.
• Parchment paper or silicone baking mat: Keeps potatoes from sticking and makes clean-up a breeze. Foil is an okay substitute, but parchment helps crisping.
• Sharp knife or mandoline slicer: For even, thin slices. If you don’t have a mandoline, just go slow and steady with your knife—no shame in slightly uneven slices!
• Mixing bowl (medium): For tossing the potatoes with oil and seasonings.
• Tongs or spatula: For flipping the slices halfway through baking. I’ve used my hands in a pinch (just watch the heat!).
• Measuring spoons and cups: Not strictly necessary for seasoning, but I always use them for cheese and oil so everything’s balanced.

I’ve made these in tiny apartments with just a baking tray and a butter knife—so don’t let equipment hold you back. If you invest in anything, let it be a sturdy baking sheet. To keep it lasting, I always hand-wash mine (even if it says dishwasher-safe!).

Budget tip: Dollar store parchment paper works just fine, and you can often find affordable sheet pans at thrift stores. The key is just using what you’ve got!

Preparation Method

1. Preheat your oven: Set it to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat. This step’s important—starting with a hot oven gives you those crispy edges.
2. Slice the potatoes: Wash and scrub your russets. Slice them into 1/4-inch (0.6 cm) rounds. Try to keep them as even as possible so they cook at the same rate. If using a mandoline, watch your fingers (I’ve nicked myself more than once!).
3. Dry the slices: Pat the potato rounds dry with paper towels. This step really helps them crisp up—don’t skip it, even if you’re in a rush.
4. Season the potatoes: In a medium bowl, toss the slices with 2 tablespoons (30 ml) olive oil, 1 teaspoon (5 g) garlic powder, 1 teaspoon (5 g) smoked paprika, 1/2 teaspoon (3 g) kosher salt, and 1/2 teaspoon (2 g) black pepper. Make sure every slice gets coated (I use my hands for this part).
5. Arrange on baking sheet: Lay the potato slices in a single layer on your prepared pan. If any overlap, they’ll steam instead of crisp.
6. Bake (first side): Pop them in the oven and bake for 20 minutes. Check around the 18-minute mark—if your oven runs hot, they might brown faster.
7. Flip and finish: Use tongs or a spatula to flip each slice. Bake for another 10 minutes, until golden brown and edges are crisp. If some are browning too quickly, rotate your pan or move those slices to the center.
8. Add cheese and bacon: Sprinkle 1 cup (120 g) shredded cheddar and 4 slices crumbled bacon (if using) on top. Return to the oven for 2-3 minutes, just until the cheese melts.
9. Garnish and serve: Scatter over 1/4 cup (25 g) sliced green onions. Serve baked potato slices hot, with sour cream or ranch for dipping.
10. Troubleshooting: If slices aren’t crisping, let them bake a few extra minutes, or bump the oven to 450°F (230°C). Watch closely at the end to prevent burning.

Sensory cue: The potatoes should smell toasty and garlicky, with

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