Potatoes come in many varieties. In the US grocery stores, you are most likely to see russets, yellow, white or red potatoes. For this recipe, I use white potatoes. Sometimes dieters shy away from potatoes because they contain carbohydrates. I believe everything in moderation. A 5 ounce potato contains about 110 calories, but it also has a significant amount of vitamin C and potassium. Plus they fill you up and not to mention the most important aspect of the potato, they are delicious and very popular. In the US we consume about 110 pounds of potatoes per person per year.
This is a quick and easy side that can be made for two or many more. No need to peel the potatoes. Simply slice them into thin slivers. For the larger potatoes you can cut them in half and then slice them. I use two white potatoes per serving. This recipe serves two.
4 white potatoes, sliced thin
1 tablespoon olive oil
Salt and pepper to taste
Herbs and sour cream optional
- Heat oven to 400 degrees F
- Line a baking sheet with parchment paper
- Slice potatoes right before you are ready to bake them. If not then store them cold water in the refrigerator or they will turn color.
- Place the slice potatoes in a bowl and drizzle in the olive oil. Toss the potatoes in the oil a few times and then spread on the baking sheet.
- Bake for 20 minutes or until the edges start to turn brown. Flip the potatoes over and bake for another 10 minutes.
- Serve with salt and pepper. Add some herbs or dip in sour cream.