This 5-ingredient oven sliced potato dish is the kind of throw-together side that busy families lean on again and again. It starts with canned sliced potatoes and just four ordinary kitchen staples you probably already have, so there’s no peeling, chopping, or fussing. Everything gets dumped right onto a baking tray, tossed together, and roasted until the potatoes turn golden at the edges and taste rich and buttery. It’s perfect for weeknights, potlucks, or anytime you need something cozy and kid-friendly without a lot of effort.
Serve these crispy, buttery sliced potatoes alongside simple main dishes like baked chicken thighs, pork chops, meatloaf, or grilled sausages. They’re also great with eggs for a hearty breakfast-for-dinner night. Add a green vegetable—like steamed green beans, a tossed salad, or roasted broccoli—to round out the plate. If you’re feeding a crowd, you can keep the tray warm in a low oven and let everyone scoop their own right from the pan.
5-Ingredient Oven Sliced PotatoesServings: 4
Ingredients
2 (15-ounce) cans sliced potatoes, drained well
3 tablespoons melted butter (or vegetable oil)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Directions
Preheat your oven to 400°F (200°C). Place a rack in the center of the oven so the potatoes cook evenly.
Lightly grease a rimmed baking tray or line it with aluminum foil for easy cleanup. Set the tray on the counter.
Open the cans of sliced potatoes and drain them very well. You can pour them into a colander and let them sit for a minute so excess liquid drips off—this helps them crisp instead of steam.
Dump the drained sliced potatoes straight onto the prepared baking tray and spread them out into an even layer with your hands or a spatula.
Drizzle the melted butter evenly over the potatoes. Sprinkle the salt, black pepper, and garlic powder over the top, trying to cover as many potatoes as possible.
Using clean hands or a spatula, gently toss the potatoes right on the tray so every slice is coated with the butter and seasonings, then spread them back into a single, even layer. Overlapping a little is fine, but avoid big piles so they can brown.
Bake in the preheated oven for 20–25 minutes, stirring the potatoes once about halfway through, until the edges are golden brown and some slices are lightly crisped.
Taste one slice and add a pinch more salt or pepper if needed. Serve the potatoes hot, straight from the tray, while they’re still crisp at the edges and tender inside.
Variations & Tips
For cheesy potatoes, sprinkle 1/2 to 1 cup of shredded cheddar or mozzarella over the potatoes during the last 5 minutes of baking, just until melted and bubbly. For a herby version, add 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried thyme along with the garlic powder. If your family likes a little kick, add 1/4 teaspoon paprika or a pinch of crushed red pepper flakes. For picky eaters, you can skip the garlic powder and just use salt and pepper, or swap the garlic powder for onion powder, which can be a bit milder. To make this dairy-free, use vegetable oil or olive oil instead of butter. If you want extra crisp edges, pat the drained potatoes dry with a clean kitchen towel or paper towels before dumping them on the tray, and give them a few more minutes in the oven, watching closely so they don’t burn. Food safety tip: Always drain and use canned potatoes before their expiration date, and refrigerate any leftovers within 2 hours of baking. Reheat leftovers in a hot oven until steaming throughout rather than leaving them at room temperature.
