Crispy Sliced Baked Potatoes

These Crispy Sliced Baked Potatoes deliver golden, ultra-crispy edges with fluffy, buttery centers without boiling. Prepared on a single baking sheet with simple pantry seasonings, this naturally gluten-free side dish pairs with roasted meats or loaded toppings.

Equipment & Ingredients

Equipment Required

• Large baking sheet (and optional wire cooling rack for $360^\circ$ airflow)

• Parchment paper

• Mixing bowl & paper towels

• Mandoline or sharp chef’s knife

Component Breakdown

🧪 Food Science: Surface Gelatinization & Cold Starch Washing

• Surface Amylose Extraction: Soaking sliced potato rounds in cold water strips excess free surface starches (amylose). Free surface starch causes slices to stick together and burn into a chewy coating rather than forming a crisp crust.

• Surface Moisture Removal: Dehydrating the potato rounds thoroughly with towels before adding oil removes moisture. If water remains on the surface, heat converted to steam traps vapor under the oil barrier, resulting in soft, soggy potatoes instead of a crisp exterior.

• Gelatinization in High Heat: Baking at $425^\circ\text{F}$ ($220^\circ\text{C}$) gelatinizes internal starches while evaporating remaining surface moisture. The oil coats the outer cell walls, triggering rapid surface browning and crisping.

Step-by-Step Instructions:

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