Crispy Sheet Pan Potatoes
Perfect for breakfast or dinner, these versatile sheet pan potatoes are crispy on the edges and creamy on the inside. They go great alongside eggs or steak, and everything in-between and are destined to be your new go-to potato!
Servings: 6 Servings
Calories: 277kcal
Equipment
Ingredients
- 4 large russet potatoes
- 4 tbs olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon fresh thyme chopped
Instructions
- Preheat your oven to 425°F and place a rack in the lower third of your oven. Spray a half sheet pan with nonstick spray and set aside.
- Using your mandolin slicer, or a very sharp knife, slice your potatoes ⅛-1/16 inch thick. Lay the slices, in a single layer, on paper towel to remove surface moisture.
- Place potato slices in a large bowl and drizzle with olive oil and season with salt, pepper, and fresh thyme. If you want to use any other seasonings, this would be the time to add them. Skip the kosher salt if your seasoning already contains salt.
- Using your hands, rub the oil and seasonings onto the surfaces of each slice of potato. As the slices are very thin, they sometimes stick together, so you need to manually pull them apart and get the oil and seasoning on there.
- Lay the potatoes on your half sheet pan in a shingled pattern. They can (and will) overlap eachother, but don't pile them up. Keep to one layer of overlapping potato slices (see photo in post).
- Bake at 425° for 30-40 minutes, or until the edges of most of the slices are a dark golden brown and the centers are creamy and soft.
- Serve with sour cream and chopped chives or as an accompaniment to eggs or meat.
Nutrition
Calories: 277kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 1029mg | Fiber: 3g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg
