These oven baked 3-ingredient golden potato spirals are the kind of simple party food that disappears fast, and I totally get why. They look a little extra with those crisp, fanned slices, but they’re made from basic ingredients and bake up beautifully in the oven with very little fuss. This is exactly the sort of recipe I keep around for cookouts, game days, or busy weeknights when I want something fun without adding more work to the day.
Serve these potato spirals hot with burgers, grilled chicken, hot dogs, or sandwiches, or set them out as an appetizer with ranch, sour cream, garlic aioli, or ketchup for dipping. They also work really well alongside a simple green salad or grilled corn if you’re building an easy summer meal.
Oven Baked 3-Ingredients Golden Potato Spirals
Servings: 4
Ingredients
4 medium Yukon Gold potatoes
Directions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Wash and dry the potatoes well.
2. Insert a skewer through the center of each potato lengthwise. Using a small knife, carefully cut each potato into thin spiral slices, rotating the potato as you go, then gently fan the slices apart.
3. Brush the potatoes all over with olive oil, making sure some oil gets between the slices, then sprinkle evenly with flaky salt.
4. Bake for 35 to 45 minutes, turning the pan once halfway through, until the edges are deep golden and crisp and the centers are tender.
5. Transfer to a serving platter and serve right away while the edges are crisp and hot.
Variations & Tips
Garlic version: Add a light sprinkle of garlic powder before baking for an easy flavor boost that still keeps the recipe pantry-friendly.
Even slicing tip: The skewer helps stop the knife from cutting all the way through the potato, so take your time and keep the slices as even as possible for the best texture.
Make them crispier: If your potatoes are on the larger side, bake a little longer and spread the slices apart again halfway through so more edges can brown.
Try a different potato: Yukon Gold gives you a buttery center, but russet potatoes will bake up a little drier and crispier if that’s your preference.
Serve for a crowd: Double the batch and use two sheet pans, rotating them halfway through baking so the spirals cook evenly and don’t steam.
