Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, January 23, 2013

Crispy Potato Slices

These crispy baked potatoes slices with a creamy center are embarrassingly simple but once you give them a try I’m certain they will become a go to favorite.  I’ve been making them for years but they got even better when I started using parchment paper a while back, I recommend it.  Preheat the oven to 450 and line a baking sheet with some parchment paper.  Wash your russets or other baking potatoes and cut them crosswise into quarter inch slices.  After tossing in a bowl with a little bit of olive oil, sprinkle with a generous amount of salt and pepper and lay them out side by side on the parchment.  Bake for twenty minutes, remove and flip, then bake for another twenty or until they start to brown.  It helps to rotate the cookie sheet after flipping so they brown more evenly.  Serve immediately with an extra dash of kosher salt if needed.

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