Of all the ways that I have fixed potatoes, I think one of my favorites is baked, crispy, well-seasoned slices. Sliced potatoes are easier to prepare than, say, cutting french fries. I just slice them up, drizzle with a little olive oil and seasonings, bake, and they turn out great. The thinner you slice them, the crispier they get. Sort of like hot potato chips.
I made the batch you see here to go with oven baked fish, but they are the prefect side dish with so many things from burgers to steak, and anything in between.
You really don’t need a recipe for these, but I wrote down some basic guidelines if you care to make them…..
GARLICY BAKED POTATO SLICES
Yield: Makes 2 – 4 servings I plan on 1 potato/person
- 2 – 4 whole potatoes, peeled (Russets are preferred)
- olive oil, about 1 Tablespoon/potato
- salt and pepper
- 1 – 2 cloves finely chopped garlic
- mixed herbs such as Italian Blend or Fine Herbs
1. Preheat oven to 400*F. Lightly spray a shallow baking sheet with sides.
2. Slice potatoes into desired thickness. Remember, thinner is crispier. Cut them with a knife or use a mandoline for uniform slices.
3. Rinse potatoes with water to remove starch. Pat dry with paper towels.
4. In a large bowl, mix together the olive oil, salt and pepper, garlic, and seasonings of choice. Add potato slices and stir or toss until all are evenly coated.
5. Spread potato slices on prepared baking sheet. Place in oven to bake, turning every 15 minutes until golden brown. The total time will depend on how many potatoes you are cooking. I made 2 potatoes and it took about 30 minutes for them to be done.
Serve while hot with a dipping sauce of your choice. We like ranch dressing or Thousand Island dressing.
It’s unlikely that when you serve these, there will be any left over, but IF there are, we like them rewarmed in a skillet with an egg broken over them. Serve with bacon for breakfast.
SOURCE: Carolyn’s Originals