Gail, you should be checking on the potatoes and turning them every 15 minutes until they are to your satisfaction. I don't bake-and-forget when making these.
Cheryl, I usually don't add any herbs and spices when I make these. For me, it's the dipping sauce that makes it all taste fantastic. But I'm partial to any herb/spices mix that's kinda lemony and peppery, such as those from McCormick.
B Emmy Said... So, I really loved your idea of washing each of the potato slices so that they aren't soggy from the starch naturally in them. I won't ever forget. I cannot wait to prepare this dish tomorrow. Thanks so much!
Thank so much for the tip on rinsing the slices well. It makes sense that they would be crispier. Yum! I can't wait to prepare this dish tomorrow! Thanks again!
3/31/20, 11:14 PM
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This is one of those fun dishes to make with potatoes. Think of it as an alternative to french fries.
In this recipe, sliced garlic potatoes are cooked in an oven not an oil fryer. If you love making easy snacks, then a batch of sliced baked potatoes is one way to go.
A close up view:
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Easy Baked Garlic Potato Slices
Here are the ingredients:
2-4 Whole potatoes;
salt;
olive oil;
finely chopped garlic;
herbs and spices (your choice)
Directions:
Preheat oven to 400 deg F.
Slice potatoes into desired thickness. Thinner is crispier is better. Use a mandoline for fast and easy slices.
The next step is key. You have to rinse the potatoes with water to remove starch.
Removing starch from each potato slice is very important because it keeps the slices from becoming soggy when they bake.
Dry potato slices with paper towel.
In a large bowl, mix olive oil, salt, chopped garlic, and your choice of herbs. Add the potatoes and continue to mix until each slice is evenly coated.
Place each slice of potato in a baking pan and stick pan in oven.
Turn potatoes every 15 minutes until golden brown.
Remove from oven.
Serve and enjoy!
You can use any type of dipping sauce. I prefer low fat ranch dressing.
"Baked Garlic Potato Slices"
10 Comments -
By baking pan do you mean a baking sheet with the potatoes NOT overlapping or will a large iron skillet work?
9/3/15, 7:14 AM
Baking sheet with olive oil. With a skillet, are you thinking of frying? I suppose you could do that. I like mine baked.
9/3/15, 2:16 PM
Approximately how long do they bake if sliced rather thin?
7/26/16, 9:14 AM
Gail, you should be checking on the potatoes and turning them every 15 minutes until they are to your satisfaction. I don't bake-and-forget when making these.
7/26/16, 9:58 AM
Suggestions on herbs and spices?
9/29/16, 3:35 PM
Cheryl, I usually don't add any herbs and spices when I make these. For me, it's the dipping sauce that makes it all taste fantastic. But I'm partial to any herb/spices mix that's kinda lemony and peppery, such as those from McCormick.
9/30/16, 8:34 AM
Have you ever tried adding bacon? I bet that would taste good.
1/14/17, 2:04 PM
I'm making these tonight for a side dish at dinner! Looking forward to it. Thanks!
7/12/17, 2:56 PM
B Emmy Said...
So, I really loved your idea of washing each of the potato slices so that they aren't soggy from the starch naturally in them.
I won't ever forget. I cannot wait to prepare this dish tomorrow.
Thanks so much!
3/31/20, 11:10 PM
B Emmy said...
Thank so much for the tip on rinsing the slices well. It makes sense that they would be crispier. Yum!
I can't wait to prepare this dish tomorrow!
Thanks again!
3/31/20, 11:14 PM