These oven baked 3-ingredient herbed potato thins are the kind of thing that make you feel a little sneaky in the kitchen—in the best way. My mother-in-law first made them for a small garden party, arranging them on a simple white platter, and people would not stop hovering over the table or asking how she made them. They look delicate and fancy, with little specks of herbs baked right into the golden surfaces, but they’re almost embarrassingly easy: just potatoes, oil, and dried herbs. If you can slice and arrange, you can make these.
Serve these warm or at room temperature on a white platter for the prettiest presentation. They’re perfect alongside grilled chicken, steak, or salmon, or as a crunchy appetizer with a glass of white wine or sparkling water. I like to set out a small bowl of flaky salt on the side so people can sprinkle a bit more if they want. They also pair well with a simple green salad, a cheese board, or a bowl of soup when you want something a little special without a lot of effort.
Oven Baked Herbed Potato ThinsServings: 6
Ingredients
2 pounds small to medium Yukon Gold potatoes, scrubbed (skins on)
3 tablespoons olive oil, plus a little extra for the baking sheet
2 teaspoons dried Italian herb blend (or equal mix of dried thyme, oregano, and basil)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (optional, but recommended)
Directions
Preheat your oven to 400°F (200°C). Lightly brush or rub a large baking sheet with a thin layer of olive oil so the potatoes don’t stick and can crisp properly.
Scrub the potatoes well and pat them dry with a clean kitchen towel. There’s no need to peel them; the thin skins help the slices hold together and add a little extra texture.
Using a sharp knife or a mandoline, slice the potatoes into very thin rounds, about 1/16–1/8 inch thick. Try to keep the slices as even as possible so they bake at the same rate.
Place the potato slices in a large bowl. Drizzle with 3 tablespoons of olive oil, then sprinkle over the dried Italian herb blend, kosher salt, and black pepper if using. Use your hands to gently toss until every slice is lightly coated and you can see the herbs clinging to the surfaces.
Lay the potato slices out on the prepared baking sheet in a single layer, slightly overlapping them in loose, shingled rows or small oval clusters so they form delicate “thins.” Press a few of the herb specks onto the top surfaces if they slide off; this helps them bake into the potatoes and show up nicely once golden.
Bake on the middle rack for 18–25 minutes, checking after 15 minutes. The edges should turn light golden and crisp while the centers stay just a bit tender. If the outer slices are browning faster, rotate the pan or remove any very thin pieces that are done early.
Once the potato thins are evenly golden with visible herb flecks, remove the tray from the oven. Let them sit on the pan for 3–5 minutes to firm up and crisp a bit more as they cool.
Use a thin spatula to gently lift the potato thins and arrange them on an oval white serving platter in overlapping layers. Serve warm or at room temperature. If you like, finish with a tiny pinch of extra salt right before serving.
Variations & Tips
You can easily customize these potato thins to match whatever you’re serving. Swap the Italian herb blend for just dried rosemary or thyme if that’s what you have, or use dried dill for a lighter, springy flavor. For a hint of richness, sprinkle 2–3 tablespoons of finely grated Parmesan over the slices during the last 5 minutes of baking. If you prefer a little heat, add a pinch of red pepper flakes to the herb mix. For extra crispness, space the slices slightly farther apart so they don’t overlap as much, and use convection if your oven has it (reduce the temperature to 375°F and start checking a bit earlier). To make them ahead, you can slice and season the potatoes up to 2 hours in advance; just keep them covered in the fridge and give them a quick toss before arranging on the tray. Food safety notes: Always wash potatoes well to remove dirt and any surface bacteria, and use a clean cutting board and knife. If using a mandoline, use the safety guard or a cut-resistant glove to protect your fingers from the blade. Once baked, store leftovers in the fridge and reheat on a baking sheet at 375°F until warmed and re-crisped; avoid leaving them at room temperature for more than 2 hours to keep them safe to eat.
