Sliced Baked Potatoes Longhorn

Sliced baked potatoes have always reminded me of cozy steakhouse dinners without ever leaving home. This recipe recreates that classic Longhorn Steakhouse side and turns a simple potato into something golden crispy and unbelievably satisfying for any meal. The best part is how surprisingly easy and adaptable it is to your own kitchen.

I first made this after my mom found the recipe in a local newspaper. Now my family requests it for our burger nights and Sunday roasts year round.

Ingredients

• Russet potatoes: For fluffy centers and crisp edges. Pick potatoes with smooth firm skin and no blemishes
• Salt: Brings out the earthy taste of the potato. Use fine sea salt for even seasoning
• Black pepper: Adds sharpness. Freshly ground pepper gives the brightest flavor
• Cayenne pepper: Tiny bit brings subtle heat. Check your spice’s freshness for most impact
• Garlic: Ground or granulated gives a savory base note. Choose garlic with a fragrant smell for best results
• Paprika: Offers warmth and color. Look for sweet or smoked paprika based on your preference
• Olive oil: Helps with browning and crisping. Opt for extra virgin if you want rich aroma or light olive oil for milder taste

Instructions

Wash and Prep the Potatoes

Scrub potatoes really well and pat them completely dry with a kitchen towel. Any moisture left can make the potatoes steam instead of crisp

Slice the Potatoes

Take a sharp knife and carefully make slices across the potato from one side to the other stopping just before you cut all the way through. You want the base to stay intact so each slice fans out but the potato holds together. Slice straight down or try a slight angle for more surface area and crispiness

Preheat the Oven

Heat your oven to 400 degrees so it is nice and hot when potatoes go in. This ensures golden crisp edges

Mix the Seasoning

Stir together salt black pepper cayenne pepper garlic and paprika in a small bowl. Use your fingers to break up clumps and blend everything evenly

Season the Potatoes

Lightly spritz or brush each potato with olive oil making sure to get some between the slices. Sprinkle your seasoning mix evenly all over the top letting some fall between the cuts

Arrange and Bake

Set the seasoned potatoes on a parchment lined baking tray. Space them out so hot air circulates. Bake for 40 to 45 minutes until the edges are golden and crisp and the centers are soft when poked with a fork

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Paprika is my favorite sprinkle here because it wakes up the whole dish with a pop of color and a faint smokiness. The first time I made these my dad said they looked just like something you would get at a restaurant and now he always has seconds.

Storage Tips

Once cooled these potatoes store wonderfully in an airtight container in the fridge for up to three days. Reheat on a tray in a hot oven for the best crispy texture rather than microwaving which softens them.

Ingredient Substitutions

If you do not have russet potatoes Yukon gold works well and has a creamier flavor. You can use avocado oil or canola oil instead of olive oil. Smoked paprika swaps easily for sweet paprika if you want extra depth.

Serving Suggestions

These go perfectly with grilled steak roast chicken or as the star on a veggie plate. Sometimes I top them with shredded cheese and return to the oven for a cheesy finish or add a dollop of sour cream and chives for a loaded potato effect.

Cultural and Historical Context

Baked sliced potatoes echo the hasselback tradition which actually started in Sweden decades ago. The method is all about simple ingredients sliced to maximize crispiness and flavor and it has been adapted by home cooks around the world.

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Bake these potatoes once and you will come back whenever you want an easy side. Every slice gets crisp and golden—just like at your favorite steakhouse.

Frequently Asked Questions

→ What type of potato works best for this dish?

Russet potatoes are ideal due to their fluffy texture and crisp edges when baked.

→ How deep should I slice the potatoes?

Slice only halfway through each potato to allow them to fan out and cook evenly while holding their shape.

→ Can I add cheese or herbs?

Absolutely! Try adding shredded cheese or fresh herbs like parsley after baking for extra flavor.

→ What oven temperature is recommended?

Bake at 400°F (204°C) for the best combination of crispy edges and tender interiors.

→ How do I get extra crispy potato slices?

Make thin, angled cuts and generously coat with olive oil before baking to promote crispiness.