This recipe combines the flavor of roasted potatoes with the crispiness of french fries into one wonderful crispy potato round. This is a simple side dish to make and will go over equally well with kids and adults.
Crispy Roasted Potato Rounds
2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt
Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.
2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt
Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.
The simple ingredients are russet potatoes, olive oil, and sea salt.
Slice the potatoes in 1/4 inch thick rounds, then combine with olive oil and sea salt in a zip top bag.
The sea salt adds the perfect bit of saltiness to these potatoes, and the small bit of olive oil produces a nice crispiness to the outside.
This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday
This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday
Crispy Roasted Potato Rounds
2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt
Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.
2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt
Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.
The simple ingredients are russet potatoes, olive oil, and sea salt.
Slice the potatoes in 1/4 inch thick rounds, then combine with olive oil and sea salt in a zip top bag.
The sea salt adds the perfect bit of saltiness to these potatoes, and the small bit of olive oil produces a nice crispiness to the outside.
This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday
This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday
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