Potatoesare very versatile in the kitchen and can be cooked and enjoyed in various ways, accompanying different courses. They are always a hit, especially when they are flavorful and aromatic.
Oven-Baked Crispy Sliced Potatoes with herbs are a delicious side dish that everyone enjoys, ideal to pair with meat or fish.
They are cooked as thin and crispy slices with very little oil and seasoned with herbs like sage and rosemary, they are so tasty that you can eat them on their own, they’re so good that you can’t stop at just one, prepare them in large quantities because kids love them too.
It’s a very simple recipe with a more than tasty result, just blanch the potato slices in water for a few minutes before continuing with a quicker bake in the oven.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Oven-Baked Crispy Sliced Potatoes
- 4 potatoes (medium)
- 1 sprig Rosemary
- 1 sprig Sage
- 1 teaspoon ground rosemary
- 1 teaspoon ground sage
- to taste Salt
- to taste Olive oil
Tools
- Pot
- Stove
- Baking tray
- Oven
- 1 Mandoline
Preparation for Oven-Baked Crispy Sliced Potatoes
Peel the potatoes, slice them thinly, then put them in a pot with cold water, bring to a boil with a pinch of salt for 2-3 minutes just enough to soften them a bit and to reduce the baking time in the oven.
Drain the potatoes and place them on a baking tray lined with parchment paper, season with a pinch of salt, a drizzle of oil, and a bit of mixed herbs, both fresh and dried powdered sage and rosemary. Bake in a multi-cooking oven (convection and traditional) at 392°F for about 15/18 minutes.
When the oven-baked crispy potatoes are nicely golden, remove from the oven.
Serve the oven-sliced potatoes hot…they will disappear quickly because they’re too good!
Advice and Variants
You can directly bake the sliced potatoes in the oven, without pre-cooking, but increase the baking time a bit.
Slice the potatoes with the same thickness to prevent any from remaining undercooked.
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