At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.
4 teaspoons extra-virgin olive oil, divided
1 pound small Yukon Gold potatoes, very thinly sliced
Salt & freshly ground pepper to taste
1. Preheat oven to 450°F. Lightly oil a baking sheet with 1 teaspoon oil.
2. Toss potato slices with the remaining 3 teaspoons oil and season with salt and pepper. Arrange the potato slices in an overlapping 10-inch circle on the prepared baking sheet, forming a layered potato cake. Bake until tender and golden brown, 25 to 30 minutes.
Calories: 124 Fat: 4g Sodium: 145mg Fiber: 2g Protein: 2g Potassium: 621mg