Garlicky Baked Potato Thins

This post may contain affiliate links, please see our priv acy policy for details.

An extremely easy recipe for Garlicky Baked Potato Thins that comes together quickly and is loaded with flavor.

If you need an easy recipe for a potato side…this recipe for Garlicky Baked Potato Thins is winner winner chicken dinner!  Super fast to put together, super tasty and bakes in 30 minutes.  Oh, and the kids will fight over who gets the last serving of it.  I served it on Sunday evening with roasted chicken and broiled asparagus.  Perfecto!

How to Make Garlicky Baked Potato Thins

Use a mandolin to slice the potatoes or you can also use a knife, but make sure you slice them thin so they cook quickly.

The mandolin can make quick work of slicing veggies.  It can also make quick work of slicing off your finger so be careful and use the guard…which I never do and constantly get scolding by the Hubs when he see’s me using it without.  It’s kind of like gardening with gloves on.  I just can’t do it.

Butter a 9×13 baking dish.  Or conversely you could spray with kitchen spray to cut down the fat and cals.

Layer in the first layer of potatoes and then drizzle with 1/3 of the melted butter, 1/3 olive oil, salt and pepper to taste, toss in some fresh thyme leaves and last mince up 2 garlic cloves and spread them around.

Repeat the process 2 more times to create 3 layers of potatoes.  Pop them in the oven at 425 and bake for 30 minutes or until done to your liking. Make sure to serve yourself first as there will likely be none left if you wait to be last.  🙂

Garlicky Baked Potato Thins

Author: Heather Scholten

A quick side dish that's easy to make and a crowd pleaser.

PRINT PIN RECIPE SAVE Go to Collections

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine All Cuisines

Servings 6 Servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 4 russet potatoes scrubbed and sliced with a mandolin
• 6 garlic cloves minced
• 1 tbsp fresh thyme leaves
• ¼ cup unsalted butter melted, divided
• ¼ cup olive oil divided
• salt and pepper to taste

Instructions

 

• Preheat oven to 425.  Butter a 9×13 baking dish and set aside.
• Using a mandolin or sharp knife, slice the potatoes into thin rounds.  Lay one layer of potatoes on the bottom of the baking dish and sprinkle with garlic and thyme.  Drizzle 1/3 of the butter and olive oil over.  Salt and pepper to taste.  Repeat with 2 more layers of potatoes, butter/olive oil and spices.
• Bake for 30 minutes or until desired doneness.  Serve hot.

Equipment & Special Ingredients

• 1 Mandolin

Nutrition

Calories: 265kcalCarbohydrates: 27gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 9mgPotassium: 614mgFiber: 2gSugar: 1gVitamin A: 293IUVitamin C: 11mgCalcium: 31mgIron: 2mg

Keyword Holiday Recipes, potato recipes, thanksgiving recipes

Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Try this Potato Recipe

Warm Potato Salad with Sausage & Cotija

A warm potato salad that is sure to become your new favorite for summer side dishes.

Get the Recipe

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.