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Easy Savory Layered Baked Potatoes
Thinly sliced russet potatoes soak up a rich blend of garlic, celery salt, and olive oil in this comforting side dish. You'll layer the potatoes in a baking pan, trapping the steam under foil so they turn incredibly tender in the oven. It's a straightforward approach that skips the heavy cream of traditional gratins while still delivering deep, savory flavor. Whether you're planning a holiday spread or just need a reliable side for roasted chicken, this recipe won't let you down.
Ingredients
- 5 to 6 russet potatoes, very thinly sliced and divided
- 1/4 c. extra-virgin olive oil, divided
- 2 t. garlic powder
- 2 t. seasoned salt
- 1/2 t. celery salt
- 2 t. salt
- 2 t. pepper
Instructions
- 1Grease a 13x9-inch glass baking pan. Arrange half of the thinly sliced potatoes in an even layer across the bottom, then drizzle with half of the olive oil.
- 2Mix the garlic powder, seasoned salt, celery salt, regular salt, and pepper in a small bowl. Sprinkle half of this seasoning blend evenly over the potatoes.
- 3Layer the remaining potato slices on top. Drizzle with the rest of the olive oil and sprinkle with the remaining spice mixture. Top with dried parsley.
- 4Cover the pan tightly with aluminum foil. Trapping the steam is what makes the potatoes so tender. Bake at 375 degrees Fahrenheit for 35 to 45 minutes, or until the potatoes are completely soft.
Notes
- Prep: Slice the russet potatoes as thinly and uniformly as possible so they cook evenly in the baking pan.
- Make ahead: You can slice the potatoes ahead of time, but keep them submerged in cold water in the fridge so they don't turn brown. Drain and pat them completely dry before layering.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.