The Raw Cooked Vegan

Sunday, January 30, 2011

Olive Oil Roasted Potato Slices

I have to thank my sister-in-law for sharing this awesome recipe with me. She came to visit from Missouri a little while back and made this during a get-together. It's so good and everyone loves it!

Russet potatoes work best, but you can use another type. If you have a gallon-size ziploc, aluminum foil and a large cookie sheet, you can put this together in no time at all.

Olive Oil Roasted Potato Slices
 2 and 1/2 pounds Russet potatoes, washed and scrubbed
1 envelope of Good Season's Italian dressing mix
4 TBS extra virgin olive oil

In a gallon-sized ziploc, combine olive oil and Italian seasoning mix. Set aside. Wash, scrub and dry potatoes. Slice potatoes lengthwise, quartered, then cut each slice again.

Preheat oven to 450 degrees Fahrenheit. Line large cookie sheet with aluminum foil.

Add potatoes to ziploc and shake/knead until all potatoes are coated well. Pour the potatoes onto the foil lined sheet and turn each slice up-right with only the skin side touching foil.

Bake for 35 to 45 minutes until browned and tender.


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