Crispy Roasted Red Potato Slices

My Dad was a grilling enthusiast and frequently made a foil-pouch version of this simple potato recipe. But with butter, naturally. As a kid, I thought it was the most amazing side dish on the planet. Fast forward a few decades, and now I make an oven version with olive oil. Feel free to sprinkle on spices, like smoked paprika, or herbs.

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Crispy Roasted Red Potato Slices

1 pound medium red potatoes (about 4), very thinly sliced (1/8 inch)
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon butter (optional) for a richer taste

Place one oven rack in the middle and one rack 6 inches below broiler element. Preheat oven to 400 degrees F. Grease the bottom of a 9 x 13 pan with oil. Stack potatoes, a handful at a time, then fan them out like fallen dominoes in the pan. Drizzle oil over the potatoes and sprinkle with the garlic powder, salt, and pepper.

Seal the pan with foil. Bake until fork tender, about 20 minutes. Remove the foil. Change the heat to high broil and bake until the tops of the potatoes are golden, about 5 minutes. For a richer taste, dot with butter immediately after removing from the oven.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Per serving: Calories 270; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 174 mg; Carbohydrate 57 g; Fiber 6 g; Protein 7 g; Vitamin A 2% DV; Calcium 4% DV; Vitamin C 43% DV; Iron 16% DV

Michelle Dudash, RDN, is a dietitian, chef, and author of the newly revised and expanded Clean Eating for Busy Families, which is available for pre-order now.

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Crispy Roasted Red Potato Slices with Rosemary

By Team Dudash Published: December 16, 2018

  • Yield: 6 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

A perfect side for your holiday meal

Ingredients

Instructions

  1. Place one oven rack in the middle and one rack 6 inches below broiler element. Preheat oven to 400 degrees F. Grease the bottom of a 9 x 13 pan with oil.
  2. Stack potatoes, a handful at a time, then fan them out like fallen dominoes in the pan. Drizzle oil over the potatoes and sprinkle with the garlic powder, salt, and pepper.
  3. Seal the pan with foil. Bake until fork tender, about 20 minutes. Remove the foil. Change the heat to high broil and bake until the tops of the potatoes are golden, about 5 minutes. For a richer taste, dot with butter immediately after removing from the oven.

2 Comments

  1. don callender says:

    The recipe says roasted red potato slices with rosemary, but the recipe ingredients don’t include rosemary! At the top you say “feel free to add on spices, like smoked paprika, or herbs?

    1. Hi Don, sorry about that! That was a typo in the title. But you certainly can add rosemary.
      Thanks for reading.
      Michelle

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