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Golden crispy Baked Potato Rounds stacked on a white plate, showing their crunchy seasoned exterior.
Layla

Baked Potato Rounds

Crispy-edged, creamy-centered potato rounds that turn humble spuds into an irresistible side or snack.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lb russet potatoes scrubbed, unpeeled, sliced 1/4-inch thick
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika optional
For Serving
  • 1/2 cup sour cream
  • 2 tbsp fresh chives thinly sliced

Equipment

  • Large Rimmed Baking Sheet
  • Sharp knife or mandoline
  • Large Bowl

Method
 

Prep
  1. Preheat oven to 425F. Slice potatoes into uniform 1/4-inch rounds. Pat very dry with clean kitchen towels - moisture is the enemy of crispness.
  2. Toss potato rounds in a large bowl with olive oil, salt, pepper, garlic powder, and smoked paprika if using. Make sure every slice gets coated.
Bake
  1. Spread potatoes in a single layer on a large rimmed baking sheet. Do not overcrowd - use two sheets if needed. Bake 20 minutes.
  2. Flip each round with a thin spatula. Bake another 12-15 minutes until edges are deep golden and centers are tender when pierced.
Serve
  1. Transfer to a platter immediately. Serve hot with sour cream and chives, or your favorite dipping sauce.

Notes

For extra crisp edges, soak sliced potatoes in cold water 30 minutes, then dry thoroughly before seasoning. These reheat surprisingly well in a 400F oven for 8-10 minutes. Try topping with shredded cheddar and bacon bits in the last 5 minutes of baking for loaded potato rounds.