These oven-baked potato rounds are simple, crispy, and delicious. I’ve been making them for years, and they never fail to disappear from the plate within minutes. My family can’t get enough of them – even my pickiest eater asks for seconds.
They’re perfect for busy weeknight dinners, holiday gatherings, or casual get-togethers with friends. There’s something about that perfect combination of golden, crispy edges and fluffy centers that makes these irresistible for any occasion.
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Easy Baked Potato Rounds
These potato rounds are incredibly versatile and easy to make with just a few basic ingredients. You can serve them as a hearty side dish with dinner, or slice them a bit thicker and serve as an appetizer with sour cream, ketchup, or your favorite dipping sauce.
The high oven temperature creates those beautifully golden, crispy edges while keeping the inside perfectly tender. Once you try this simple method, you’ll find yourself making these potato rounds again and again.
What You’ll Need to Cook
- Russet potatoes: The russet’s high starch content creates that perfect fluffy interior while the skin crisps beautifully during smoking. When slicing, aim for a consistent 1/2-inch thickness to ensure even cooking.
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Dried rosemary
- Salt
- Black pepper
- Fresh chives
Ingredient Substitutes
Sweet potatoes for russet potatoes: Sweet potatoes create a different but equally delicious result with a natural sweetness that pairs beautifully with smoke. Reduce cooking time by 10-15 minutes as they cook faster than russets.
Smoked paprika for regular paprika: Use smoked paprika to add a deeper, smokier flavor that pairs beautifully with grilled foods. Use the same amount as regular paprika.
How to Make Potato Rounds
Step 1: Prepare Your Oven and Potatoes
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Wash potatoes, pat dry, and slice into uniform 1/2-inch rounds with skin on.
Step 2: Season
Toss potato rounds with olive oil in a large bowl until coated. Combine dry seasonings and sprinkle over potatoes, tossing until evenly coated.
Step 3: Arrange on the Baking Sheet
Place seasoned rounds on the prepared baking sheet in a single layer without overlapping. Ensure even spacing for proper air circulation.
Step 4: Flip and Continue Baking
Bake for 25 minutes, then flip each round carefully with a spatula when golden brown. Continue baking 20-25 minutes until the second side is crispy and the centers are fork-tender.
Test doneness with a fork – it should slide in easily. Remove from oven and garnish with fresh chives before serving.
How To Store Leftovers and Reheat
Cool potato rounds completely before storing in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months in freezer-safe bags. To reheat, place on a baking sheet and warm in a 400°F oven for 8-10 minutes until crispy. Avoid microwaving as it makes them soggy.
My Favorite Seasonings
Here are some more seasoning combinations that I love to have on baked potatoes.
Garlic and herb blend creates a classic, savory flavor that complements the natural potato taste perfectly.
Ranch seasoning adds tangy, herby notes that make these rounds irresistible.
Cajun spice brings heat and bold flavors for those who like more excitement.
Parmesan and Italian herbs create an elegant, restaurant-style finish.
Simple salt and pepper lets the grilled potato flavor shine through.
Lemon pepper adds brightness and citrusy notes that cut through the richness.
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Mains to Serve with Potato Rounds 🥔
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🥩 Smoked Sirloin Steak
🍔 Smoked Lamb Burgers
🌭 Grilled Bratwurst
🥩 Grilled Tri-Tip
🥓 Smoked Pork Belly Burnt Ends
🐟 Grilled Cod
🍔 Homemade Sloppy Joes
Oven Baked Potato Rounds
Ingredients
- 2 lbs medium russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives chopped (for garnish)
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Wash and slice potatoes into 1/2-inch thick rounds, leaving skin on.
- Pat potato rounds dry with paper towels and place in a large bowl.
- Drizzle with olive oil and toss to coat evenly.
- In a small bowl, combine garlic powder, onion powder, paprika, rosemary, salt, and pepper.
- Sprinkle seasoning mixture over potatoes and toss until well coated.
- Arrange potato rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap.
- Bake for 25 minutes, then flip each round carefully with a spatula.
- Continue baking for 20-25 minutes until edges are golden and crispy, and centers are tender when pierced with a fork.
- Remove from oven and garnish with fresh chives before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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