Sliced Baked Potatoes Longhorn

The aroma of buttery, herb-infused Sliced Baked Potatoes Longhorn wafting through your kitchen is enough to make anyone’s mouth water. These perfectly crispy-on-the-outside, tender-on-the-inside potato fans are a stunning recreation of the famous Longhorn Steakhouse side dish that steals the spotlight from even the finest steaks. The accordion-like cuts allow butter, garlic, and herbs to seep into every layer, creating flavor in each bite. You’ll learn how to master this impressive yet surprisingly simple dish that looks as spectacular as it tastes.

Why You’ll Love This Recipe

These Sliced Baked Potatoes Longhorn are about to become your new favorite side dish for countless reasons. First, the presentation is simply stunning—the fanned-out potato creates a gorgeous accordion effect that elevates any dinner plate from ordinary to restaurant-quality. The contrast between the crispy, golden edges and the creamy, butter-soaked interior delivers an irresistible textural experience.

What makes this recipe truly special is its versatility. It pairs beautifully with everything from grilled steaks to roasted chicken or can stand alone as a vegetarian main dish. The herbs and seasonings can be customized to complement any meal, while the basic technique remains foolproof.

Perhaps best of all, despite their impressive appearance, these potatoes require minimal hands-on time. Most of the magic happens in the oven, allowing you to focus on other aspects of your meal while these beauties transform into golden perfection. The combination of visual appeal, incredible flavor, and ease of preparation makes these Longhorn-inspired potatoes impossible to resist.

Ingredients

For the perfect Sliced Baked Potatoes Longhorn, you’ll need:

• 4 large russet potatoes (about 8-10 oz/225-280g each)
• 4 tablespoons unsalted butter, melted (1/2 stick/56g)
• 2 tablespoons olive oil
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon salt (preferably kosher)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese (about 25g)
• 2 tablespoons fresh parsley, chopped, for garnish

Russet potatoes are essential for this recipe due to their starchy nature and ability to get crisp on the outside while staying fluffy inside. Fresh herbs will provide the best flavor, but dried herbs work wonderfully in a pinch.

Pro Tips

Tip 1: Perfect Slicing Technique
To achieve those beautiful accordion cuts without slicing all the way through, place wooden chopsticks or wooden spoons on either side of the potato as guides for your knife. This prevents your knife from cutting completely through to the bottom, maintaining that crucial connected base. Aim for thin, even slices about 1/8-inch apart for the best texture and cooking results.

Tip 2: Butter Application Method
Don’t just drizzle the butter mixture over the top. Take the time to gently separate the potato slices and brush the butter mixture between each slice. This ensures the flavor penetrates throughout the potato instead of just flavoring the surface. Halfway through baking, remove the potatoes and reapply any butter mixture that may have pooled in the pan.

Tip 3: Temperature and Timing Precision
Start with a hotter oven (425°F/220°C) for the first 30 minutes to create those crispy edges, then reduce to 375°F/190°C for the remaining cooking time. This two-stage cooking method ensures your Sliced Baked Potatoes Longhorn achieve that perfect contrast between crispy exterior and tender interior that makes the Longhorn version so famous.

Instructions

Step 1: Prepare the Potatoes
Preheat your oven to 425°F (220°C). Scrub the potatoes thoroughly under cold water to remove any dirt, then pat them completely dry with paper towels. The drier the skin, the crispier it will become during baking. Place each potato on a cutting board and position wooden spoons or chopsticks along the long sides as guides.

Step 2: Create the Accordion Cuts
Using a sharp knife, make thin slices across each potato width-wise, about 1/8-inch apart, cutting down until your knife hits the wooden guides. This will prevent you from cutting all the way through, creating the signature fan effect of Sliced Baked Potatoes Longhorn. Take your time with this step—even slices cook more uniformly.

Step 3: Prepare the Butter Mixture
In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Whisk until well combined. The olive oil helps raise the smoke point of the butter, preventing it from burning during the long baking time.

Step 4: Season the Potatoes
Place the sliced potatoes on a parchment-lined baking sheet. Gently fan the slices apart slightly, then brush the butter mixture generously over and between the slices, ensuring some seeps down into each cut. Don’t rush this step—proper seasoning makes all the difference.

Step 5: First Baking Phase
Bake the potatoes at 425°F for 30 minutes until the cuts start to separate and the edges begin to crisp. Remove from the oven and carefully brush any butter mixture that has pooled in the pan back over and between the slices. The potatoes will have started to open up like fans, making it easier to get the flavoring between the slices.

Step 6: Final Baking and Finishing
Reduce the oven temperature to 375°F (190°C). Sprinkle the Parmesan cheese over the potatoes, making sure some gets between the slices. Return to the oven and bake for an additional 25-30 minutes until the potatoes are completely tender inside with crispy, golden edges. Finish with a sprinkle of fresh parsley before serving your glorious Sliced Baked Potatoes Longhorn.

Variations

Loaded Steakhouse Version
Transform these Sliced Baked Potatoes Longhorn into a hearty main dish by adding toppings after baking. Once the potatoes are done, sprinkle with crispy bacon bits, additional cheese (cheddar works beautifully), and a dollop of sour cream. Finish with chives for that classic loaded potato flavor that pairs perfectly with the crispy-edged potato base.

Spicy Southwest Style
For a zesty twist, add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the butter mixture. After baking, top with corn, black beans, diced tomatoes, and a sprinkle of cilantro. Serve with a side of salsa or guacamole for dipping. This variation turns the classic Longhorn potato into a fiesta of flavors with minimal extra effort.

Vegan-Friendly Option
Create a plant-based version by substituting the butter with additional olive oil or a high-quality vegan butter. Skip the Parmesan or use a nutritional yeast blend instead. The potatoes will still achieve that wonderful crispy texture, and you can enhance the flavor with additional herbs like dill or paprika to create depth without animal products.

Storage and Serving

Sliced Baked Potatoes Longhorn are best enjoyed fresh from the oven when they’re at peak crispiness, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes, which helps restore some of the original crispness. Avoid microwaving if possible, as it tends to make the potatoes soggy.

For serving, these impressive potatoes make the perfect accompaniment to grilled steaks, mimicking the steakhouse experience at home. They also pair beautifully with roasted chicken, grilled fish, or even as the star of a vegetable-forward meal with a simple green salad on the side. For a complete Longhorn Steakhouse-inspired meal, serve alongside grilled ribeye and creamed spinach.

For an elegant presentation, place each potato on a warmed plate, slightly elevate one end to showcase the beautiful fan pattern, and add a small herb garnish. A final light sprinkle of flaky sea salt just before serving enhances both the flavor and the visual appeal.

FAQs

Why won’t my potato slices fan out properly?
If your slices aren’t fanning out, you may have cut too deep or not deep enough. Make sure to use guides like wooden spoons to control cutting depth, and ensure your slices are thin and numerous enough (about 1/8-inch apart) to create the accordion effect.

Can I prepare these potatoes ahead of time?
Yes! You can slice the potatoes and prepare the butter mixture up to 24 hours in advance. Keep the sliced potatoes in cold water in the refrigerator to prevent browning, then thoroughly dry them before applying the butter mixture and baking.

What’s the best potato variety to use for Sliced Baked Potatoes Longhorn?
Russet potatoes are ideal due to their starchy content and size. Yukon Golds can work as a substitute but may not get quite as crispy on the edges.

How can I tell when the potatoes are perfectly done?
Insert a knife into the thickest part of the potato—it should slide in with no resistance. The tops should be golden and crispy, and the potato will have fanned out beautifully.

Can I make this recipe in an air fryer?
Yes, prepare as directed but cook at 380°F in the air fryer for about 30-35 minutes, checking frequently as cooking times may vary between different air fryer models.

Conclusion

This Sliced Baked Potatoes Longhorn is comfort food at its finest — elevated to restaurant quality with a technique that’s surprisingly accessible for home cooks. The stunning presentation of these accordion-style potatoes delivers not just visual impact but incredible flavor in every bite, as butter and herbs infuse throughout each tender layer. It’s the kind of dish that transforms an ordinary dinner into a special occasion, proving that sometimes the simplest ingredients can create the most memorable meals.

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