These oven baked 3-ingredient crispy potato fans are the kind of simple side dish that feels a little special without asking much from the cook. They borrow from the classic hasselback potato idea, where thin slices create extra surface area for browning, then fan open in the oven into crisp edges and tender centers. With only potatoes, oil, and sea salt, this version keeps the focus on texture and good technique, making it ideal for weeknight dinners, casual gatherings, or any table that could use a dependable crowd-pleaser.
Serve these potato fans alongside roast chicken, grilled steak, pork chops, burgers, or baked fish. They also work nicely with a crisp green salad, a bowl of tomato soup, or a simple dipping sauce such as sour cream, garlic aioli, or herbed yogurt. If you're setting them out for a party, arrange them on a platter while still warm so guests can grab them as finger food.
Oven Baked 3-Ingredient Crispy Potato Fans with Sea Salt
Servings: 4 to 6
Ingredients
6 medium Yukon Gold or russet potatoes
3 tablespoons olive oil or melted unsalted butter
1 1/2 teaspoons flaky sea salt
Directions
1. Preheat the oven to 425°F. Line a baking sheet or shallow baking dish with parchment paper, or lightly oil it to prevent sticking.
2. Scrub the potatoes well and pat them dry. Slice each potato crosswise into very thin cuts, stopping just before you cut all the way through so the base stays intact. Setting each potato between two wooden spoon handles or chopsticks helps prevent cutting through.
3. Arrange the potatoes on the prepared pan. Brush them generously with the oil, making sure some oil gets down into the cuts, then sprinkle with about half of the sea salt.
4. Bake for 30 minutes, then remove the pan from the oven. Brush the potatoes with any oil from the pan or a little more oil if needed, gently fan the slices apart with the tip of a knife, and return them to the oven.
5. Bake for 20 to 30 minutes more, until the edges are deep golden brown, crisp, and the centers are tender when pierced with a knife. Sprinkle with the remaining sea salt while hot.
6. Transfer to a serving platter and serve right away for the best texture.
Variations & Tips
Best Potato Choice: Yukon Gold potatoes give you a creamy interior and crisp edges, while russets bake up a bit fluffier and crisper. Try to choose potatoes that are similar in size so they cook evenly.
For Extra Crispness: After slicing, rinse the potatoes briefly and dry them very well before oiling. Removing some surface starch can help the edges crisp more readily in the oven.
Butter Version: Use melted butter in place of olive oil for a richer flavor and deeper browning. Watch closely near the end of baking, since butter can darken faster.
Add Flavor Carefully: Even though the three-ingredient version is the appeal here, you can add black pepper, garlic powder, chopped rosemary, or grated Parmesan near the end if you want a slightly different finish without overwhelming the potatoes.
Make-Ahead Tip: You can slice the potatoes a few hours ahead and keep them in cold water to prevent browning. Dry them thoroughly before baking so they roast instead of steam.