Baked Sliced Potatoes

 
 

Sweet Jesus, this was the hardest photoshoot I've ever had to do.  It took everything in me to resist lowering my mouth onto these potato stacks and devouring them Pac-Man style.  I'm not exaggerating when I say that I tried to take pictures of these on three separate occasions, but failed because I couldn't resist eating them.  Sweet potatoes have stolen the lime light for quite some time now, but to me there is nothing that beats a regular old potato.  These can be eaten as a snack, or as a meal.

I seem to crave french fries a lot, and this is a much healthier way for me to satisfy that craving.  I often eat them as a meal.  Potatoes are more filling then you realize until you start eating one.  I put these in the "snack" category though because I feel like you have to be vegan for a while before you start considering things like potatoes as "meals" (lol).  The important part to this one is how you slice them which I go over in the instructions below.

Recipe type: Snack, main

Servings: 2-3
Preparation Time: 30 mins
Tags: Vegan, gluten free, no added sugar, oil-free*

*Recipe contains oil, but you can skip the oil in this recipe

Ingredients

  • 1 tsp olive oil per potato
  • 1-2 Russet baking potatoes
  • Italian seasoning to coat potatoes
  • Sea salt

Instructions

  1. Preheat oven to 400F.

  2. Slice potatoes into thin even slices.  When they are all cut to the same thickness, then they all cook evenly.

  3. Place the potatoes in a large mixing bowl and coat with olive oil and toss.  You need not measure, just make sure each slice is lightly coated.  If avoiding oil, skip this step.

  4. Add a generous amount of Italian seasoning, toss and then add more seasoning to make sure that potato slices are evenly coated, toss again.

  5. Grate some sea salt over the bowl, toss

  6. Line a baking sheet with aluminum foil or a silicone baking mat and place the potatoes on the sheet.

  7. Grate some salt over top of them on the baking sheet.

  8. Bake for 15-20 minutes.  I always check them after 15 minutes.  You can bake these until they are soft and moist like in the image, or you can keep them in the oven longer until they are crispy!

Note: You might find slicing the potatoes evenly to be a little challenging, but chef's have a piece of kitchen equipment that make this fool proof called a mandoline slicer!  A mandoline is the secret behind my perfect potato slices in the image for this post.  They are fairly inexpensive, I got mine for 20 bucks on amazon.  When you use this, whether you are experienced of not, pick up a pair of cut resistant gloves to wear while you use it.  I can't remember the last time that I have cut myself with a knife, but I have cut myself on the exposed blades of these cutters multiple times!

 

barrrington goldson