Silver Dollar Potatoes
Ingredients:
6-8 large *Potatoes, sliced about 1/8 – 1/4” thick
Olive Oil- for coating potatoes
Salt and pepper to taste
*Seasoning – Fresh chopped Rosemary and /or thyme are great additions to any roasted veggies, but for the kids, I simply season with salt and pepper.
*Potatoes- There are many different kinds of potatoes in the markets today. Your typical bakers, or Russet potatoes, tend to be larger with darkbrown coarse/rough skin. These are high in starch, lower in sugar and are really the best for baking and mashing. Potatoes well suited for boiling are your typical round red, yellow, or white potatoes with less starch. These tend to have a smoother skin, and almost a waxy feel and release moisture beads when first sliced. They are higher in sugar, thus sweeter. These are ideal for soups, potato salads, and roasting. The Yukon Gold falls in the middle and is well suited for roasting, pan frying, and soups. Resource: Ochef
Lets Cook:
Lay potatoes slices flat on cookie sheet (line cookie sheet w/silicone mat for easy cleaning), avoid overlapping and simply drizzle olive oil over sliced potatoes, season w/salt and pepper, and bake for about 35 minutes in 375 oven until brown and crispy (the thinner the slices, the less time to cook, keep you eye on them)! No need to flip. Serve with ketchup or homemade ranch dipping sauce. Enjoy!