Picture stacks of thinly sliced potatoes that have been roasted to perfection – the edges are crisp and brown, but the insides are still moist and tender. Do I have your attention, yet? Here is a no-fuss recipe that my children have always loved. It is a wonderful accompaniment to almost any entree, but goes particularly well with roasts – roast beef, roast chicken, and roast lamb to name a few. This recipe comes from a cookbook that I purchased at a library book sale. I needed another cookbook like I needed a hole in my head, but I rationalized that I could always pass it on to whichever child of mine displayed my pack-rat tendencies! Sorry, my darling Caitlin, but you seem to be the prime candidate right now. The Loaves and Fishes Party Cookbook by Anna and Sybille Pump has served me well through the years and I’m happy to pass this simple recipe onto my children and you.
My Adaptation of Baked Potato Slices:
1/2 cup olive oil
4 pounds (approximately 6 large) potatoes, peeled
1-1/2 teaspoons coarse Kosher salt (or season salt can be used for a tasty variation)
3/4 teaspoon freshly ground black pepper
Fresh herbs, optional
Preheat oven to 400 degrees.
Brush a 17 x 13-inch pan with 2 tablespoons of the olive oil. Make sure you are using a shallow baking pan, so that the potatoes roast instead of steam.
Slice the potatoes 1/8 inch thick. Place them in a mixing bowl, add the remaining olive oil, salt and pepper. Toss to evenly coat the potato slices. At this point I sometimes toss in some minced fresh herbs and toss again.
Place the potato slices, slightly overlapping, in rows on your baking pan.
Bake for 20 minutes, or until potatoes are crisp on the outside and tender on the inside.
Anyway you slice them, these potatoes are good! Enjoy!