Some mornings I feel like mixing it up a little and making my man a breakfast that has something sweet (like pancakes or French toast) on the side of his usual bacon/egg/hash-brown breakfast. The thing is, that is just simply too much food. What to do… what to do…
Kidding… Obviously I just modified the amounts. The only part that was slightly difficult were the hash browns. I always use a whole potato and that just wouldn’t do. Being new to the whole cooking thing, I didn’t know that I could save part of a raw potato without it turning brown and gross. (FYI all you have to do is submerge it in water in a ziplock bag and keep it in the fridge. It’ll only give you an extra day or so but at least it doesn’t have to go to waste!)
So now I had this half potato and no clue what to do with it. I figured I’d try roasting it and, since I like all things crispy, thin slices seemed like the way to go. It worked. They’re awesome… Kind of a cross between roasted potato rounds and chips. They’re soft in the very middle and gradually get crispier the closer you get to the edge. Mm mm mmm
For the record, the cubed ones pictured below were good too. Crispy on the outside and meatier in the middle like I think most roasted potatoes are.
Crispy & Thin Roasted Potatoes
Note: Half of a potato actually made a pretty perfectly sized serving for just the two of us. The amounts called for below reflect that so feel free to adjust them if you need to!
- ½ russet potato, not peeled but rinsed well
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1 garlic clove, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red chili
- ½ teaspoon grated Parmesan cheese¼
- Salt and pepper to taste
Slice the potato into 1/8-1/4″ rounds depending on just how crispy you want them
In a microwave safe bowl melt the butter (it should only take, like, 5 seconds) then mix in olive oil and seasonings
Toss the potato rounds into the bowl and cover them pretty evenly with the garlicky, butter goodness
Lightly grease a baking pan and place the potato rounds at a vertical angle so they sort of lean against the edge of the dish and then upon each other (kind of like what they look like in the pictures!)
Once done with that part, pour any remaining butter/oil mixture over the top
Bake at 375 for 45 minutes to an hour
I like to take them out half way through to turn and flip each of them around so that the edges are more evenly crispy and both sides get a little toasty.
Take them out of the oven and let them cool before sprinkling with parmesan and scarfing them down
*If you choose to make the cubed version, the only change is the way you cut up the potato(es).