These oven baked 3-ingredient seasoned potato coins are exactly what my sister throws together on those nights when everyone’s hungry, time is tight, and we all just want something warm and deeply comforting. They’re nothing fancy—just thinly sliced potatoes, a good glug of oil, and plenty of smoky paprika—but they come out of the oven with crispy, blistered skins and a beautiful dark red coating. They remind me of the kind of simple, cozy food we grew up eating in the Midwest, the kind that fills the kitchen with a toasty, savory smell and disappears fast right off the baking sheets.
Serve these potato coins straight from the baking sheets while they’re hot and crisp, with a little extra salt at the table so everyone can season their own. They’re perfect next to roasted or grilled chicken, burgers, or a simple green salad when you want to keep dinner easy. You can also set out a few dipping options—ketchup, ranch, or a quick mix of mayo and a splash of pickle juice—for the kids. If you’re stretching a meal, pile the coins into a big bowl and put them at the center of the table as a shareable side that everyone can reach for.
Oven Baked 3-Ingredient Seasoned Potato CoinsServings: 4
Ingredients
2 pounds russet or yellow potatoes, scrubbed (peeling optional)
3 tablespoons vegetable or olive oil
2 tablespoons smoked paprika (or regular paprika)
Directions
Preheat your oven to 425°F (220°C). Line 2 baking sheets with parchment paper or lightly grease them so the potatoes don’t stick.
Slice the potatoes into coins about 1/4-inch thick. Try to keep them as even as you can so they cook at the same rate. Leave the skins on for extra texture and those nice crispy, blistered edges.
Pat the potato slices dry with a clean kitchen towel or paper towels. This helps them crisp up instead of steam in the oven.
In a large bowl, combine the oil and smoked paprika. Stir until the paprika is evenly mixed into the oil, creating a deep red seasoning oil.
Add the potato coins to the bowl and toss well with your hands or a big spoon until every slice is coated in the paprika oil. Take a moment to separate any slices that are stuck together so the seasoning reaches all sides.
Spread the seasoned potato coins out in a single layer on the two baking sheets. Make sure they aren’t overlapping; a little space between them helps them brown and crisp.
Place the baking sheets in the preheated oven and bake for 15 minutes. Then carefully flip each coin with a spatula or tongs so both sides can brown.
Return the potatoes to the oven and bake for another 10 to 15 minutes, or until the coins are deeply golden with dark red, crispy, blistered spots on the edges. The centers should be tender when pierced with a fork.
Taste one coin and, if desired, lightly sprinkle with salt while they’re still hot so it sticks (optional, but recommended for flavor). Serve the potato coins right on the baking sheets or transfer them to a platter and enjoy immediately.
Variations & Tips
If you have picky eaters, you can split the batch before seasoning: toss half of the potato coins in just oil and a lighter sprinkle of paprika, and the other half in the full amount for anyone who loves a bolder flavor. For a slightly milder color and taste, use half smoked paprika and half regular paprika. If you like a softer texture, slice the potatoes a bit thicker and add a few extra minutes of baking time after flipping. For extra crispiness, bake the coins on metal racks set over the baking sheets so hot air can circulate underneath. You can also turn these into a fun snack board: serve the hot coins with a few dips (ketchup, ranch, or plain Greek yogurt with a pinch of paprika stirred in) and let everyone mix and match. Leftovers reheat well in a hot oven or air fryer; just spread them in a single layer and warm until crisp again.
