Yummy potatos

This is the time of year when 10 pound bags of russet potatoes go on sale for super cheap prices.

I love it when the price is under $1.00!  I just can’t resist buying a bag…and sometimes two bags when I know I can use them.

To keep them fresh, I store them in the refrigerator….in one of the vegetable drawers.

They come in so handy for dinners when I need to come up with a quick side dish to go along with meat and veggies.

Here’s a super quick and easy way to whip up a side dish using potatoes that’s made with herbs and spices right out of the pantry.

These baked herb and parmesan potato slices go great with any type of meat. 

The thinner cut slices get crispy when they’re baked and are soooo delicious right out of the oven!

Here are the ingredients:

Potatoes, herbs, spices and olive oil……

…..and grated parmesan cheese.

Baked Herb and Parmesan Potato Slices
Serves 3

2 whole russet potatoes (medium size)
2 whole large red potatoes
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese

DIRECTIONS:

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel.

Slice the potatoes at a slight diagonal.

Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl.

Next add the herbs and spices.

Then add the olive oil.

Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet.

Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.

You can add more parmesan cheese if you like.

 

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Serve warm right out of the oven as a side dish. 

The crispy ones are especially tasty!

I accidently eat the crispy ones before they ever make it to the plate.

Enjoy!

JUST THE RECIPE:

From the Kitchen of CouponClippingCook at couponclippingcook.com.

Baked Herb and Parmesan Potato Slices
Serves 3

2 whole russet potatoes (medium size)
2 whole large red potatoes
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese

DIRECTIONS:

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel.

Slice the potatoes at a slight diagonal.

Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl.

Next add the herbs and spices.

Then add the olive oil.

Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet.

Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Serve warm right out of the oven as a side dish.