Allow the potatoes to cool on the sheet for 5 minutes. This makes them more solid and easier to handle.
Place on a platter. Garnish as desired with acidic cream, chives, bacon cubes or fresh parsley.
Serve warm. Watch people’s faces when they see the folded potatoes.
My Best Tips for Perfectly Sliced Potatoes
Use the spoon trick. This is essential for beginners. The spoon stalks prevent you from accidentally cutting the potato. After a few attempts, you develop the necessary muscle coordination to stop without a spoon.
Cut the potatoes into thin slices. Thin slices give crunchier edges. Thick slices are less crisp and taste more intensely like potato. Both are delicious. Try both!
Don't save on oil. Oil makes for crispness. Without enough oil, the slices dry out instead of becoming crispy. Be generous.
Salt is important. Salt enhances the taste and also helps to dehydrate, which contributes to the crispness. Season before roasting and, where appropriate, afterwards.
Spread the potatoes evenly. If they are too tight in the pan, the steam accumulates and they do not become crispy. Leave some space between the potatoes. If necessary, use two pans.
Use a wire grid, if any. This allows the hot air to circulate from below and the underside to become crispy. Not essential, but helpful.
Just no hurry. Slow cooking at low temperature leads to perfect crispness. 220 °C is ideal – hot enough for a crispy crust, but not so hot that the outside burns before the inside is even.
Taste variations (because you will prepare them again and again)
Garlic Paressan Potatoes – Add 1 teaspoon of garlic powder to the oil. In the last 5 minutes of frying, sprinkle with 1⁄4 cup of grated parmesan. Serve with fresh parsley.
Rosemary sea salt potatoes After frying, add 1 tablespoon of fresh, chopped rosemary and 1⁄2 tablespoon of coarse sea salt (Maldon or Fleur de Sel). The salt crystals remain crispy.
Smoked Pepper Potatoes – Add 1 teaspoon of smoked pepper powder and 1⁄4 teaspoon of cayenne pepper to the oil. Serve with a blob of sour cream mixed with lime juice and coriander.
Lemon-herbal potatoes After frying, mix with 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon peel and 2 tablespoons of fresh, chopped parsley or dill. Fresh and sparkling.
Filled oven potato towers – After baking, cook with sour cream, grated cheddar cheese, crushed bacon and chives. Serve as a starter or side dish to a main dish.
Chilli cheese potatoes Garnish with warm chili, grated cheddar and a blob of sour cream. Give the chili between the potato slices. Delicious, decadent and simply heavenly.
Buffalo chicken potato corners Garnish with crushed buffalo chicken, blue cheese and a splash of ranch dressing. Not traditional. Delicious.
What goes with cut potatoes?
These potatoes are incredibly versatile. This is where their strengths are fully reflected.
Feast dinners:
Thanksgiving turkey
Christmas roast or ham
Easter lamb
Every roast food
Dinner during the week:
Grilled steak or pork chops
Fried chicken
minced roasts
Salmon or halibut
Vegetarian hands:
Mushroom Wellington
Lentil roast
Filled peppers
Vegetable stew
As a snack or appetizer:
Serve small potatoes (baby yukons) with dips like aioli, ranch dressing, sour cream or spicy mayonnaise.
Breakfast:
Remaining cut potatoes. With a spiegelei. Give hot sauce over it. Perfect.
So store, warm and prepare
Refrigerator: Chilled potatoes can be kept in an airtight container for up to 4 days. They become softer, but the taste is preserved.
Warm up (in the oven – best method): place potatoes on a baking tray. Warm at 200 °C (400 °F) for 5-8 minutes. The edges become crispy again.
Heating (hot air fryer): 3-5 minutes at 190 °C. This restores the crispness.
Warm-up (microwave): 60-90 seconds. The edges become soft, not crispy. Suitable for residues, but not optimal.
Freezing: Not recommended. Potatoes become floury on freezing and thawing. Prepare fresh.
Prepare for parties: Cut and season potatoes. Keep covered in the refrigerator for up to 24 hours. Fresh roast before serving. Increase baking time by 5–10 minutes (for cold potatoes).
Frequently asked questions
Why don’t my cut potatoes get crispy? Three possible causes: (1) Too little oil. (2) The oven is not hot enough (use an oven thermometer to check the temperature). (3) The pan is too full (the steam builds up instead of the potatoes becoming crispy). Fix these problems, and they become crispy.
Can I use another type of potato? Russet potatoes are best suited (loose interior, crispy exterior). Yukon gold also go (creamier, slightly less crispy). Red potatoes are too firm – they do not open properly and remain crisp.
Do I have to peel the potatoes? No. The dish gives the dish bite and becomes gloriously crispy. I'll leave it on. Peel the potatoes if you want to present them more elegantly.
The knife slipped and I cut the potato completely. Can I still use it anyway? Yeah. Just fry the slices as crevices or slices. They still taste delicious, just don’t look so “harmonica-like” anymore.
Can I also prepare them in the hot air fryer? Preheat the hot air fryer to 200 °C. Place the cut potatoes in portions into a single layer. Cook it for 25-30 minutes and shake the basket after half the cooking time. The potatoes from the hot air fryer become even more crunchy than those from the oven.
Can I put cheese between the slices? Absolutely. For the last 10 minutes of cooking, place thin slices of cheese (Cheddar, Mozzarella, Gruyère) between the slices of potatoes. The cheese melts into the gaps. Delicious!
Are these potatoes gluten-free? Potatoes are naturally gluten-free. Check your spices (some spice mixes contain release agents with gluten), but the basic recipe is safe.
A heartfelt, encouraging conclusion
This is what I love most about these simple potatoes cut on the baking sheet.
They prove that just doesn’t have to be boring. You don’t need exotic ingredients or complicated techniques to make something beautiful and delicious. All you need is a sharp knife, a hot stove and a little patience.
When I first prepared them, I felt like I had discovered a secret. How had I not known about cut potatoes all my life? How had no one told me that a few thin slices could turn a simple potato into something so elegant?
Now I'll tell you.
Prepare them for a feast. Prepare them for a dinner during the week. Or simply because you feel like something crunchy, buttery soft and perfect.
And if someone asks you, “Where did you learn to make them?” you can smile and say, “Oh, that’s just a little trick.”
Now I look forward to your experiences! Did you prepare these cut potatoes? Did you use the spoon trick? Garlic and Parmesan added? Did the first portion burn because you were distracted? (This has already happened to me.) Write a comment below – your successes and misfortunes make this community so much better.
And if you like this recipe, share it with friends who love simple but refined side dishes. By SMS, pin or link – good recipes want to be passed on.
Cut the potatoes quickly! Your new favorite side is already waiting. 🥔✨🧀
