BAKED POTATO SLICES
My husband has become a gourmet cook and these sliced baked potatoes are a part of his favorite meal. It is easy to assemble and delicious with its simple ingredients.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat., Arrange potatoes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CRISPY SLICED ROASTED POTATOES
A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
OVEN-BAKED POTATO SLICES
I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!
Provided by Jodster
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
- Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
- Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
- Remove from the oven. Let cool slightly and pour into a serving dish.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g
POTATO BAKE SIDE MEAL PREP RECIPE BY TASTY
This potato meal prep recipe is great as a side for weeknight dinners and feeds 4. The recipe comes together easily and is also super customizable-change it up with the flavors and toppings of your choice. Make all of the flavors to switch it up during the week, or go all-in with your favorite combination!
Provided by Katie Aubin
Categories Lunch
Time 50m
Yield 16 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
- Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
- Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
- Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, ½ cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
- In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
- Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
- Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
- Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
- Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
- Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
- Bake for 45 minutes, until the potatoes are tender.
- Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
BAKED POTATO SLICES
Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.
- Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.
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