These sliced baked potatoes deliver deep golden, shatteringly crisp edges paired with soft, buttery, and fluffy centers. By utilizing a simple cold-water soak to remove surface starches and roasting at a high temperature, you achieve the satisfying crunch of a potato chip alongside the hearty comfort of a classic baked potato—all on a single baking sheet without any pre-boiling.

Ingredients

• Yukon Gold or Russet potatoes: 2 pounds (~900g), scrubbed and cut into uniform $\frac{1}{4}$-inch rounds

• Olive oil or melted unsalted butter: 2 tablespoons

• Garlic powder: 1 teaspoon

• Onion powder: 1 teaspoon

• Fine sea salt and black pepper: To taste

• Optional finishing additions: Fresh chopped rosemary, sweet paprika, or finely grated Parmesan cheese

The Culinary Science of Surface Starch and Steam Elimination

• The Surface Starch De-gelatinization Wash: When you slice raw potatoes, you shear thousands of plant cells, releasing loose amylose and amylopectin starch onto the exterior walls. If roasted directly, this loose starch forms a gummy coating that traps steam inside the slice, making the potato soft and soggy. Soaking the rounds in cold water for 10 minutes rinses away excess surface starch, allowing the outer skin to crisp cleanly under high heat.

• The Moisture Obstacle: Water is the absolute enemy of crispness. If water droplets remain on the potato surfaces when placed into the oven, the thermal energy will go toward evaporating the surface moisture (steaming) rather than initiating the Maillard browning reaction (roasting). Thoroughly drying the slices with a kitchen towel before tossing them with oil is mandatory for maximum crunch.

• Air Circulation Mechanics: Baking potatoes on a solid metal pan traps evaporating steam underneath each slice. Elevating the slices on a wire cooling rack placed inside the baking sheet allows hot, dry oven air to circulate continuously under the bottom surface, crisping both sides evenly without requiring you to open the oven to flip them midway through.

Step-by-Step Instructions:

 

 

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