Prep Time10 minutes
Servings6 Servings
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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
Recommended Tools
Ingredients
- 4 russet potatoes, scrubbed and sliced with a mandolin
- 6 garlic cloves, minced
- 1 tbsp fresh thyme
- ¼ cup unsalted butter, melted, divided
- ¼ cup olive oil, divided
- kosher salt, to taste
- black pepper, to taste
Instructions
- Preheat oven to 425ºF. 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Thank you for that wonderful recipe!
I really love this recipe and hope you will too!
This sounds awesome! One more reason for me to buy a mandolin 🙂
Thanks Vicki! I bought the dish at Big Lots many years ago. I think I paid $5 for it. It’s one of the best baking dishes I own! LOL
Yum! I love your baking dish too!
I love potatoes in any form. But or this form, I need a mandolin. Which is ok, because I love gadgets!
Thank you both for the comments!! 🙂
What a wonderful dish! Yum.. I love potatoes, but never tried them with thyme. Next time adding thyme :-).
And your photos are both instructive and pretty 🙂
yum! i love any carb-focused side dish! 😉 i’d of course sprinkle bacon on this, but that’s just me!