Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

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…..


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.

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices


SOURCE:   Carolyn’s Originals



Breaded Toasted Ravioli

Breaded Toasted Ravioli with Marinara Sauce

Breaded Toasted Ravioli with Marinara Sauce

These raviolis breaded and baked till golden, then served with warm marinara sauce, are perfect little appetizers or munchies for when folks stop by and you need a quick snack, or for yourself while you’re watching a game.  Be sure to make plenty, because once everyone gets a taste of this crunchy, cheesy, yumminess, they’ll be gone in no time.  And the best part is they are baked, not fried.

On your next trip to the supermarket do your self a favor and pick up a package of fresh or frozen ravioli, either cheese or meat filled.  Either works fine, but we particularly like the three-cheese variety.  There is no need to pre-cook them.  When you’re ready to make them, just dip them into the egg wash, then the seasoned bread crumbs.  Place on a baking sheet and bake until puffed and crisp.  Serve them warm with marinara sauce for dipping.  Very easy to do, and they look like you spent a lot of time on their preparation.


SERVINGS:  about 4-5


  • 1 egg 
  • 1 teaspoon water
  • 1 cup bread crumbs, plain, pre seasoned , or Panko
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, optional
  • 2 Tablespoons grated Parmesan cheese
  • 1 (25 ounce ) package ravioli, thawed if frozen
  • cooking spray, or olive oil spray
  • sauce for dipping, ie; marinara or alfredo

1.  Preheat oven to 400*F  Place a wire rack on a baking sheet, or simply line with foil.

2.  Beat together the egg and water in a small bowl.  Mix together the bread crumbs, oregano, basil, garlic powder, salt and cheese, in a large bowl or shallow pan.

3.  Dip each ravioli in the egg, and then roll in the bread crumb mixture.  Spray both sides of breaded ravioli with cooking spray;  place on the wire rack, or foil lined sheet.

Dipped, sprayed, and ready for the oven.

Dipped, sprayed, and ready for the oven.

4.  Bake in preheated oven until golden brown, puffed and crispy, 15 – 20 minutes.  My recommendation is to turn them over about half way through the cooking time so both sides get equally brown and crispy.


See how the edges break open and the cheese starts to ooze out?

Serve warm with marinara or alfredo sauce for dipping.   Oh, Yum!


Baked Coconut French Toast

Baked Coconut French Toast

Weekday mornings are so rushed with getting ready for work, breakfast is usually something quick like a scone or granola bar with coffee.  But on the weekend I like to make more complete breakfasts, to be enjoyed more leisurely.  This weekend I made this recipe for a baked French Toast that was fantastic!

The recipe was one that I had clipped out of a magazine some time ago and tucked into one of my (many) recipe books and forgot about.  While I was looking for another recipe this one fell out onto my lap.  When this kind of thing happens I take it as a sign that now is the right time to make it, and so I did.

Oh, what we’ve been missing all this time!…a little rich, a little high in fat and carbs, but we can fix that.  I’m printing the recipe as it was written, and then including my modifications for cutting back on fat, and sugar.  Here we go—-


YIELD:  8 servings, 2 slices of French Toast


  • 1 French bread baguette, (10 ounce size), sliced diagonally, 1-inch thick
  • Diagonally sliced French baguette

  •  cooking spray

  • 1 1/4 cups coconut milk  ( I used light coconut milk–less saturated fat)
  • 4 large eggs ( substitute with 1 1/4 cups egg substitute, or 2 eggs and 1/2 cup egg substitute)
  • 1/2 cup sugar  (you can reduce to 1/4 cup, especially if using syrup on your toast)
  • 1 Tablespoon vanilla extract
  • 1/2 cup flaked sweetened coconut

1.  Arrange the slices of bread in a single layer in a 13″ x 9″ bake pan,  or 12″ x 8″ pan coated with cooking spray.

Arrange Bread slices in baking pan.

2.  Combine the coconut milk, eggs or egg substitute, sugar and vanilla, stirring with a whisk, and pour evenly over the bread slices.  Turn the bread over to coat both sides.  Cover with plastic wrap and refrigerate for 8 hours or overnight.

Pour egg and milk mixture over bread slices.

3.  Preheat oven to 350 degrees.

4.  Remove bread from refrigerator, and uncover.  Turn bread slices over, and sprinkle evenly with  flaked coconut.  Let it stand at room temperature 15 minutes.  Bake, uncovered, at 350 for 30 minutes or until coconut is golden.

Turn bread over and sprinkle with coconut before baking.

Serve warm with a fresh fruit compote to complete a very enjoyable breakfast or brunch.

Serve with fresh fruit compote.

SOURCE:   Unknown