Friday, August 15, 2014

Weekend Recipe: Baked Herb and Parmesan Potato Slices

Baked Herb and Parmesan Potato Slices



  • 2 whole russet potatoes (medium size)
  • 2 whole large red potatoes
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese

  1. Preheat oven to 375 degrees F. Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (1/4 of an inch would be on the thicker side; about 1/8 of an inch is a nice size or even smaller if you like them morecrispy) so they cook evenly. Add the potato slices to a large bowl.
  2. Next add the herbs and spices. Then add the olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes. Lay the potatoes on to a cookie sheet and top with the parmesan cheese. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
  3. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

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