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Baked Herb and Parmesan Potato Slices

These baked herb and Parmesan potato slices are a quick and easy side dish and so convenient to make because they’re made with herbs and spices right out of the pantry.  They look so pretty on a plate and taste wonderful alongside any type of meat or vegetables.

This is the time of year when 10 pound bags of russet potatoes go on sale for super cheap prices.

I love it when the price is under $1.00.  I just can’t resist buying a bag and sometimes two 10 pound bags when I know I can use them.

To keep them fresh, I store them in the refrigerator in a vegetable drawer.

Red potatoes are wonderful to have on hand too for a quick side dish.

Both russet and red potatoes come in handy for dinners when I need to come up with something to go along with meat and veggies.

These delicious baked sliced potatoes are made with both red and Russet potatoes and the skin is left on which makes the dish look even more colorful and appetizing.

These lightly herb and Parmesan coated baked potato slices look so pretty on a serving plate and taste even better.

For me, the issue is whether the potatoes slices ever actually make it to the serving dish because they taste so good that I can’t keep stop snacking on them right out of the pan.

The thinner cut slices get crispy when they’re baked and are really really good right out of the oven.

So don’t be like me or there may not be any potatoes left to serve.

Let’s check out the ingredients.

Russet and red potatoes, olive oil, dried oregano, dried parsley, dried Rosemary, dried thyme, garlic powder, onion powder, salt, pepper and…

…grated Parmesan cheese.

Here’s how to make it.

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel.

Slice the potatoes at a slight diagonal.

TIP – Try to keep the slices at a similar width so the potato slices cook evenly.

TIP – For more crispiness, cut the slices about 1/8 of an inch thick.

Add the potato slices to a large bowl.

Next add the herbs and spices.

Then add the olive oil.

Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet.

TIP – Try to lay the potatoes as flat as possible on the cookie sheet rather than stacking the potatoes on top of one another.  The potato slices that are laying directly on the cookie sheet will be crispier.

Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated Parmesan cheese.

Feel free to add more Parmesan cheese than is called for in the recipe if you like.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Serve warm right out of the oven as a side dish.

The crispy ones are especially tasty!

When I make these…

…many of the crispy potato slices never see the light of day on the serving plate because I just can’t resist eating them.

enjoy.

Thank you so much for stopping by CCC!

More Potato Recipes you may also like:

Pass The Potatoes Please

Brown Butter and Bacon Cheese Potato Cups

Salt Crusted Baked Potatoes with Thyme Ground Beef Gravy

Scalloped Potatoes with Sage and Ham

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Baked Herb and Parmesan Potato Slices

These baked herb and Parmesan potato slices are the perfect no-fuss side dish for any day of the week.  They're incredibly easy to make, taste so good and are made with simple ingredients right out of the pantry.

Course Side Dish
Cuisine American
Keyword Baked Sliced Potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 2 whole russet potatoes medium size
  • 2 whole large red potatoes
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Rinse the potatoes and dry them off with a paper towel. 

  3. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (1/4 of an inch would be on the thicker side; about 1/8 of an inch is a nice size or even smaller if you like them more crispy) so they cook evenly.  To a large bowl, add the potato slices.

  4. Add the herbs and spices to the bowl.

  5. Next, drizzle the olive oil on the potatoes. 

  6. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes. 

  7. Lay the potatoes on to an ungreased cookie sheet.  Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

  8. Sprinkle Parmesan cheese on top of the potatoes. 

  9. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven.

Recipe Notes

TIPS:

  1. Try to keep the slices at a similar width so the potato slices cook evenly.
  2. For more crispiness, cut the slices about 1/8 of an inch thick.
  3. Try to lay the potatoes as flat as possible on the cookie sheet rather than stacking the potatoes on top of one another.  The potato slices that are laying directly on the cookie sheet will be crispier.

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22 Comments

  1. REALLY good and really easy! I had everything in my kitchen already! Kept snacking on them before serving dinner, though. (hehe)

    • Hi Lori, so glad you liked these. I do the same thing and snack on them before serving dinner! I love the crispy ones. Thank you so much for stopping by!

  2. This was so tasty. Making it again today for a party.

  3. Did I miss something? I don’t see where you add the Parmesan.

    • Hi Steph, you’re right, the reference to parmesan wasn’t in the printable directions. Thank you SO much for letting me know! I just fixed it. I’ve probably looked at that printable recipe a 100 times and didn’t notice. Thank you again!

  4. I was wondering what the calorie content would be?

    • Hi Kerri, based on caloric count I found on the internet, a medium size russet potato is about 168 calories, give or take of course. Then adding some calories to that for the olive oil may give you an approximate amount for a serving using 1 medium size potato. Thank you for stopping by and have a great week!

  5. These are fantastic but I think there’s a typo in here: one-HALF inch thick slices are far far too thick and would take forever to cook. I do mine by staying more like 1/8 inch or thinner. If you like a little more crunch it’s closer to 1/16in.

    • Hi Lj, you’re right! Thank you SO much for pointing this out. I just changed it. I really appreciate you taking the time to let me know. Thank you again!

  6. We made these tonight and they were amazing! I liked that they didn’t take too long in the oven, so if you wait too long to plan for dinner (that would be me, every single day) you can still get them done in time.

    • Hi Maureen, oh good. I’m so glad that you liked them. I know exactly what you mean about waiting too long to plan dinner. I do it all the time. Thank you for letting me know how they turned out and for stopping by. Have a great day!

  7. hey just wondering could I cut the potatoes a little thicker than the picture?

    • Hi Rebekah, sure, just keep them in the oven a bit longer so the potato slices cook all the way through. Thank you for stopping by!

  8. I love it how you put pics of every step, so we kind of know if we’re doing it right. I just discovered this website today, and now I want to eat everything on this webstie!

  9. i like very much for this. thank you sir. i have also a site

  10. Looks awesome!! I have feeling this will be replacing my current recipe for roasted potatoes. BTW the pictures are wonderful – I find them so helpful for a new recipe! 🙂

    • Hi Kate, so glad you like them. And thank you very much for your kind words. Have a great day!

    • When I make them I always have to make extra because I can’t stop eating them when they are just out of the oven. Have a great day!