These crispy oven baked potatoes are great for dipping and go well with any main course, including burgers, sandwiches, and chicken!
- 20 ounces (567 g) russet potatoes (about 4 medium potatoes)
- 2 tablespoons oil (see note 1)
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt, or to taste (see note 2)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Preheat the oven to 425 °F (220 °C).
- Mix together the paprika, kosher salt, dried thyme, and black pepper. Set aside.
- Scrub the potatoes to remove any dirt on the skin. Pat the potatoes dry. Cut them horizontally into 1/3 inch (8.5 mm) slices. Thoroughly pat both sides of the potato slices dry with paper towels or a clean, lint-free kitchen towel.
- Place the potato slices on a sheet pan. Drizzle the oil over the potatoes and toss them with clean hands or tongs to evenly coat the potatoes in oil.
- Spread the oiled potatoes out evenly on the sheet pan. Sprinkle the potatoes with half of the seasoning mix. Flip the potatoes and sprinkle the other side with the remaining seasoning.
- Bake the potatoes in the pre-heated oven for 15 minutes. Remove the pan from the oven and flip each potato slice over using tongs or a spatula. Bake for an additional 13- 15 minutes, or until the potatoes are browned on the outside and tender on the inside. Serve immediately with your favorite dipping sauces.
I used olive oil, but you can use any oil you prefer to roast with, such as canola oil or peanut oil.
Kosher salt is coarse-grained; if substituting fine-grained salt, use 1/2 teaspoon instead of the 3/4 teaspoon kosher salt called for in the recipe (or salt to taste).
Instead of the seasonings listed here, feel free to use your own favorite spice blend, such as Cajun seasoning, lemon pepper, or Old Bay!
If you notice at the half-way mark that the potatoes are browning more on one side than the other, rotate the baking sheet when placing it back in the oven for the second half of cooking.
Cook times listed here are based on slicing the potatoes 1/3 inch (8.5 mm) thick - if your potatoes are thinner or thicker than this, you may need to adjust the cook time accordingly. Cook times will also depend on your individual oven. Keep an eye on the potatoes during the last few minutes of cooking, and be prepared to either remove them a little early or cook them for a few additional minutes if needed.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 1.7 g
- Sodium: 101 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.7 g
- Fiber: 3.7 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: cottage fries, roasted potatoes