These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Thinly slice each potato several times, stopping just short of cutting all the way through.

  • Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.

  • Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

Cook's Notes:

You might want to place each potato in a large serving spoon and use it as a guide for slicing.

Tips

For a richer flavor, leave the potatoes in the seasoned bag overnight.

Nutrition Facts

182.3 calories; 3 g protein; 22.5 g carbohydrates; 0.7 mg cholesterol; 82.3 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2014
These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they are easier to cut without cutting all the way thru accidentally. Read More
(39)

Most helpful critical review

Rating: 3 stars
08/05/2014
The idea of chopping up the potatoes like this is very cute. It was nearly impossible to season the potatoes since I decided not to shake them in a bag. I thought they'd break apart if I did that. They came out kind of toasted. And dry. If I figure out a way to change the mechanics of actually preparing them I may make them again. It wasn't worth the trouble of making them.:/ Read More
(5)
47 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/05/2014
These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they are easier to cut without cutting all the way thru accidentally. Read More
(39)
Rating: 5 stars
08/05/2014
These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they are easier to cut without cutting all the way thru accidentally. Read More
(39)
Rating: 5 stars
11/07/2015
I made these potatoes the other night with pork chops they were wonderful put some sour cream and bacon bits on the top. I will definitely be making these again. Read More
(7)
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Rating: 5 stars
01/26/2018
I used what seasonings I had on hand. Garlic salt, celery seed, and added dried parsley to the paprika and oregano. I did not use the cheese because of dietary restrictions. I used russets and had no trouble slicing them thin. I put them in a ziplock bag with the seasoning mix and let it sit a couple hours. Baked as directed, brushing with leftover oil mix and an extra sprinkle of salt at the halfway point. They were perfection. Loved them. The centers were tender and the outside crisp and deliciously seasoned. Read More
(7)
Rating: 5 stars
11/15/2016
Good look and good taste! I think that the essential success tip is to slice the potatoes REALLY thinly. Personally I peeled them first and I didn't use a bag but just pour the oil and used the spices at my own taste without measuring. Read More
(5)
Rating: 3 stars
08/04/2014
The idea of chopping up the potatoes like this is very cute. It was nearly impossible to season the potatoes since I decided not to shake them in a bag. I thought they'd break apart if I did that. They came out kind of toasted. And dry. If I figure out a way to change the mechanics of actually preparing them I may make them again. It wasn't worth the trouble of making them.:/ Read More
(5)
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Rating: 5 stars
05/15/2017
Just brushed butter and garlic on top. Baked 30 minutes brushed them again. Cooked 30 more minutes. Everyone loved them. Read More
(4)
Rating: 5 stars
09/30/2016
Turned out great. Added butter and bacon and green onions on top. Wow will make again. And again. Read More
(3)
Rating: 5 stars
09/17/2016
I made two different types at the same time. The first I followed the recipe and my husband Loved it. The crispy/tender combination was wonderful and the flavor was Outstanding. The second potato I baked following the recipe until done added craft cheese singles and baked until they melted added butter and sour cream and it was delicious! Read More
(3)
Rating: 4 stars
05/16/2016
I was looking for something a little different than a baked potato and this was nice change. It did take a little longer to cook , but, it could have been the size of the potatoes I used. I finely chopped the garlic instead of pressing it and used regular salt instead of celery salt because we aren't big fans of celery. I also added another sprinkle of parmesan on top of the potatoes during the last few minutes. Read More
(2)