These sliced baked potatoes are inspired by the classic Hasselback style, giving you beautifully crisp edges and a tender, fluffy interior. Each potato is thinly sliced only halfway through, allowing the heat to circulate inside while keeping the base intact. As they roast, the slices open like a fan, turning golden brown and deliciously fragrant.
This simple preparation transforms an ordinary potato into an elegant side dish that pairs perfectly with chicken, beef, fish, or any hearty entrée.

Ingredients

4 medium Russet potatoes
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon paprika
4 to 6 tablespoons olive oil

Preparation

Wash the potatoes thoroughly, then dry them well with a cloth or paper towel. Clean, dry skins allow the potatoes to crisp better in the oven.

Place each potato on a cutting board and slice it vertically from side to side, cutting no more than halfway down. You can also angle the cuts slightly for extra crispiness. The potato should remain whole, with the slices fanning open.

Preheat your oven to 400°F (200°C).

In a small bowl, combine the salt, pepper, cayenne pepper, garlic powder, and paprika until evenly mixed.

Lightly spritz or brush the potatoes with olive oil, making sure the oil gets between some of the slices.

Sprinkle the seasoning mixture generously and evenly over each potato.

Arrange the potatoes on a baking tray lined with parchment paper to prevent sticking.

Bake for 40 to 45 minutes, or until the potatoes are golden, crispy on the edges, and soft on the inside.

Serve immediately and enjoy the perfect balance of crisp and tender textures.

Variations and Tips

For a richer flavor, brush the potatoes with melted butter during the last 10 minutes of baking.
Add shredded cheese in the final minutes for a cheesy version.
Top with fresh herbs like parsley, thyme, or chives for extra aroma.
For a smoky twist, replace regular paprika with smoked paprika.
Add parmesan between slices during the last 5 minutes for extra crispness.

FAQ

Can I use another type of potato?
Yes. Yukon Gold potatoes work well and provide a buttery flavor, though they may be slightly softer than Russet potatoes.

How do I prevent cutting all the way through the potato?
Place the potato between two wooden spoons or chopsticks. They act as a natural stopper, preventing your knife from reaching the bottom.

Can I prepare these ahead of time?
You can slice and season them a few hours ahead. Keep them refrigerated and covered until you’re ready to bake.

Can I add toppings after baking?
Absolutely. Sour cream, chives, cheddar cheese, bacon bits, or even ranch drizzle make great finishing touches.

How do I make them extra crispy?
Brush olive oil between the slices halfway through baking, and bake for an additional 5–10 minutes.

Conclusion

Sliced baked potatoes are a simple yet impressive side dish that elevates any meal with their crisp edges, tender centers, and customizable flavors. Whether you’re preparing a weeknight dinner or a special gathering, this recipe offers versatility, ease, and guaranteed satisfaction. With endless variations and minimal ingredients, it’s one of those dishes you’ll find yourself returning to again and again. Enjoy every golden, flavorful bite!