Ingredients and Weight:
- Yukon Gold potatoes (8 large): 2 pounds
- Olive oil: 1/4 cup
- Salt and black pepper: to taste
- Dried rosemary: 1 tablespoon
- Dried thyme: 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Scrub the potatoes clean and slice them into 1/2-inch thick rounds.
- Place the potato slices on a large baking sheet lined with parchment paper.
- Drizzle the potatoes with olive oil and season with salt, pepper, rosemary, and thyme.
- Use your hands to toss the potatoes to coat them evenly.
- Bake for 20-25 minutes, or until golden brown and tender when pierced with a fork.
- Flip the potato slices and bake for an additional 20-25 minutes, or until crispy on both sides.
Nutritional Information:
- Calories: 150 per serving (1/8 of the recipe)
- Carbohydrates: 25g
- Protein: 3g
- Fat: 7g
Dish Characteristics:
- Crispy and golden brown
- Seasoned with aromatic herbs
- Perfect for topping with your favorite toppings (e.g., sour cream, cheese, bacon)
User Comments:
- "These potato slices were so easy to make and they turned out perfectly crispy."
- "The herbs gave them such a delicious flavor."
- "I love that they're a healthier alternative to regular French fries."
- "These baked potato slices were a hit with my family and friends."
- "I've made this recipe multiple times and it's always a success."
Special Precautions and Tips:
- To prevent the potatoes from sticking to the baking sheet, make sure to use parchment paper or a non-stick baking mat.
- If you don't have dried rosemary and thyme, you can use 2 tablespoons of fresh rosemary and thyme instead. Be sure to chop them finely.
- For a more intense flavor, you can marinate the potatoes in the olive oil and herbs for at least 30 minutes before baking.
- If you don't have time to flip the potatoes halfway through baking, don't worry. They will still be crispy, but they may not be as evenly browned.
