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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (296g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon fresh ground pepper 1/2 teaspoon celery salt |
||
| Calories 274 | ||
| Calories from Fat 63 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 1170mg | 33% | |
| Total Carbohydrate 48.6g | 16% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 2.2g | ||
| Protein 5.6g | 11% | |
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A tasty potato dish for those occasions when you just don’t have much time and you are looking for a shortcut. The potatoes are not peeled, there is no onion or garlic to peel and chop, mince or crush and all the herbs are dried. Preparation involves little more than pre-heating the oven, getting your dried herbs out of the cupboard and cutting the potatoes into thin slices. Vary the herbs according to your preferences. This dish is best made just before serving. I was inspired to develop this recipe, the particular combination of herbs, from memories of a similar dish I ate many years ago in a restaurant in Hampstead Heath, in England, so it is, I suppose an English-Australian recipe. It was served with Onion, Apple and Sage Pie.
SERVES 4
Ingredients
- 3 large potatoes
- 2 tablespoons oil
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
Directions
1
Pre-heat the oven to a high temperature.2
Cut the unpeeled potatoes into 1/4 inch slices.3
Place the potato slices on well-greased oven trays.4
Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).5
Bake the potato slices for about 20 minutes or until they are well-browned and crisp.6
Sprinkle with combined salts and serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Sam #3
On Nov 19, 2008
LOVED these! I used 5 small potatoes and it was perfect for a light supper to my self. I couldn't find my ingredients list when I made this but I used pepper, basil, oregano, parsley, dill weed, onion flakes, celery seed granulated garlic and sea salt. At 20 minutes I flipped them all over and baked an extra 5 minutes at 400F. Will be making this often!
From: Chef #673444
On Oct 27, 2008
I thought these were good, but I had to cook mine twice as long as the directions stated to get them browned and crisped. Easy and yummy. Thanks.
From: ~Rita~
On Sep 28, 2005
I also used a ziptop bag to distribute the oil and dried and fresh herbs.Made it with 2 lare potatoes. In a 475 degree oven for 15 minutes. Turning once 1/2 way through cooking.
From: Kymmarie
On May 21, 2005
I used a ziptop bag to distribute the oil and herbs. This was so easy to make and is such a wonderful side dish!!! My DH also loves potatoes and of these there were no leftovers!! They will be a standby in my kitchen forever!!
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