So, About These Cheesy Roasted Potato Slices…
Okay, confession time: I first made these roasted potato slices with cheese because, honestly, I was too lazy to make full-on scalloped potatoes for a Sunday lunch. You know when you just want something good, real comforting, but don’t want to be chained to the stove? Yeah, that was me. I remember slicing spuds while my playlist kept skipping songs (cheers, phone battery) and thinking, what if I just—well, roasted them and threw on a heap of cheese? Turns out, it’s delicious. My little nephew calls them “cheesy potato coins,” which still cracks me up. And hey, if a four-year-old eats 'em, there must be some magic here.
Why I Keep Coming Back To This Recipe
I make these whenever I need a quick win at dinner—like, those nights when everyone’s grumpy and I can’t face another rice dish. My family goes nuts for them, especially when the edges get that crispy, almost-too-browned thing (except that one time I left them in a bit too long, oops). And, no lie, they’re the perfect "clean out the fridge" side. I’ve been known to toss on a handful of random cheese shreds and a stray herb or two—still great. Plus, they’re just unfussy, you know?
What You’ll Need (Substitutions Galore)
- 4-5 medium potatoes (I usually go for Yukon Golds, but russets or even red potatoes work fine—my grandma always swore by Maris Piper, but honestly, use what’s in the cupboard)
- 2-3 tablespoons olive oil (or melted butter if you’re feeling fancy—or lazy, I’ve used vegetable oil in a pinch and lived to tell the tale)
- 1 teaspoon garlic powder (fresh minced garlic’s great, but also more work; sometimes I skip it if I can’t be bothered)
- Salt and pepper (I never measure, just a few good pinches)
- 1 to 1 ½ cups shredded cheese (cheddar, mozzarella, gruyère—once I tried feta, and it was weird but not terrible; go wild)
- Optional: chopped fresh herbs (parsley, chives, thyme—most days I forget, but it’s nice if you remember)
- Optional: a sprinkle of smoked paprika or chili flakes for a bit of oomph
Here’s How I Throw It Together
- Heat your oven to about 425°F (220°C). Anything less and they take forever. I’ve done it at 400, but they’re just less crispy.
- Slice the potatoes—about as thick as a pound coin, or maybe a little thinner if you’re feeling patient. I never peel them unless they look really rough. The skin’s half the charm, right?
- Toss the slices in a bowl with olive oil, garlic powder, and salt and pepper. Use your hands. It’s messy, but they coat better. This is usually when I sneak a slice—don’t judge.
- Arrange on a lined baking sheet (parchment or foil, whatever’s handy). Don’t crowd them too much, or they’ll just steam and you’ll wonder why they’re floppy.
- Bake for about 20 minutes, then flip them all over. I know, this part’s a pain, but it’s worth it. Stick them back in for another 10-15 minutes, until they’re golden and nicely crisped on the edges.
- Scatter cheese all over. More is more here. I pile it on, then shove the tray back in for 5ish minutes, or until it’s melty and bubbly. Sometimes I broil it for a minute; sometimes I forget, and it’s still fine.
- Sprinkle with herbs (if you remembered) and serve hot. Or, honestly, eat them leaning over the pan. No judgment!
Notes from My Kitchen Disasters (and Successes)
- Once I tried slicing the potatoes super thin—like, almost see-through—and they all stuck to the pan. Don’t do that.
- If you use waxy potatoes, they won’t crisp up as much, but they’re creamier inside. It’s a vibe, just different.
- I think these taste better the next day, cold, with some hot sauce on top. But maybe that’s just me.
Random Variations I’ve Tried (Not All Winners)
- Added crispy bacon bits—delicious, obviously.
- Swapped cheddar for blue cheese once. My husband loved it; I wasn’t as convinced.
- One time I threw on sliced jalapeños. It was… intense. Not for the faint-hearted, as my mate Sam would say.
- Did a vegan version with nutritional yeast and vegan cheese. Actually, not bad, but you gotta eat them hot or they go rubbery.
What If I Don’t Have…?
If you don’t have a baking sheet, a big oven-safe skillet works (I’ve even used a pizza tray before when the baking sheets were MIA). No parchment? Just grease the pan a bit more and hope for the best—most times it’s fine, occasionally a bit sticky. It’s not rocket science.
Keeping Leftovers (Though Good Luck With That)
Technically, you can store these in an airtight container in the fridge for 2-3 days. They get a bit soggy when reheated, but a quick blast in the oven perks them up. But honestly, in my house they never last more than a day—folks just wander by and snack on them straight from the fridge.
How I Serve Them (Or, The Potato Parade)
My personal favorite? Dunked into some thick sour cream, maybe with a handful of chopped chives. My sister likes them as a side with roast chicken, but I’ve also eaten them with just a green salad when I can’t be bothered to make anything else. Sometimes we just plonk the tray in the middle of the table and everyone grabs what they want. If you want a proper meal, add these to a board with charcuterie, olives, and pickles—makes you look way fancier than you feel.
A Few Pro Tips (Learned the Hard Way)
- I once tried rushing the flipping step. Don’t. They stick and tear and you end up eating potato mush (still tasty, but visually… questionable).
- Cheese burns fast under the broiler. I’ve incinerated a batch more than once. Keep an eye out, or just skip broiling if you’re prone to distraction (like me).
- If you’re making loads, do them in batches. Overcrowding = sadness.
FAQ (You Folks Keep Asking…)
- Can I use sweet potatoes instead?
- Yeah, you can, but they never get quite as crisp. They’re tasty though—just don’t expect the same crunch. Actually, I find it works better if you slice them a tad thinner.
- Do I have to peel the potatoes?
- Nope. I rarely bother, unless there’s mud stuck on them. The skins get nice and toasty, plus more fiber (look at me, being healthy).
- What’s the best cheese to use?
- Whatever’s knocking about in the fridge! Cheddar melts great, mozzarella makes them stringy (in a good way), bit of parmesan on top is tasty. Just don’t use something super hard like pecorino—doesn’t melt as nicely.
- Can I prep these ahead?
- Sort of. You can slice and oil them earlier in the day, but don’t add the cheese until right before baking or it goes weird and clumpy. Ask me how I know.
- Do you have a recipe for sour cream dip?
- Funny you ask! I usually just stir in some chopped herbs, a pinch of salt, and a squeeze of lemon. Or get fancier inspiration from this Bon Appétit dip.
Harmless Digression: Potato Memories
You know, sometimes I think potatoes are like blank canvases. My Irish friend Maeve says every family has "their" potato recipe—maybe this is mine? Anyway, if you want to nerd out about potato varieties, this site is pretty cool. I’ve spent more time there than I’d care to admit.
Let me know if you try these roasted potato slices with cheese—or if you think of a wild topping I should test next. The kitchen’s always an adventure, isn’t it?
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2Wash and scrub the potatoes thoroughly. Slice them into ¼-inch thick rounds.
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3In a large bowl, toss the potato slices with olive oil, garlic powder, dried oregano, salt, and black pepper until evenly coated.
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4Arrange the potato slices in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until golden and tender.
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5Sprinkle the shredded cheddar cheese evenly over the roasted potato slices. Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
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6Remove from the oven and garnish with chopped fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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