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Oven Roasted Sliced Whole Potatoes Recipe

Sliced roasted potatoes

I have been seeing these sliced roasted whole potatoes around the internet for a while, and I decided to give them a whirl.

First, I need to make some disclaimers. As of late, it seems to be a “thing” for bloggers to get in a huff when they think something has been copied straight from their blog.

Now, I can understand being upset if someone takes my content, word for word, and claims it as their own. But I would have to think pretty highly of myself to imagine that I came up with a craft or recipe that has never been thought of in the history of ever.

For instance, when I posted this fun activity about making Sharpie tie dye t-shirts, I’m sure I saw the idea somewhere, and I’m sure someone saw what I posted and then tried it.

All that to say, I am not claiming to have invented these potatoes, or the idea of these potatoes, or the recipe for these potatoes, or the concept of cooking potatoes in an oven with electric heat. I am simply sharing what we had for dinner last night. I honestly don’t remember where I first saw these, and I am not intending to copy anyone.

Roasted sliced potatoes

First, I washed some baking potatoes and set them in a large serving spoon so the slices I made wouldn’t go all the way through. I just tried to make thin, uniform slices, but I didn’t worry about it being perfect.

Then, I threw them all in a big bowl and drizzled them with enough olive oil to coat each potato well. I didn’t measure. Does this surprise you? Do you even know me at all?

I threw in some salt, parsley flakes, and basil. Mainly because I wanted them to be tasty, and I thought green flakes would make them look like I knew what I was doing.

WHAT?! I am not a food blogger! Are you new here?

Roasted whole potatoes sliced

I made sure each potato was covered with my Magical Combination of Yummy by parting the slices and drizzling the mixture with a spoon.

I put the potatoes on a foil covered baking sheet and put them in a 425 oven for 50 minutes. (I usually bake my potatoes for an hour, so I figured since they were sliced it would take a little less time that that.)

They were done just right, and everyone love them! I think these roasted sliced whole potatoes will become a regular addition to our menu plan.

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Comments

  1. Pattie W. says:

    Looks delicious. I’ll try this idea with sweet potatoes. :-)

  2. Yummy! I don’t know if they’re exactly the same, but in Europe we call them hasselback potatoes. One of the steps that we do that you didn’t do (or didn’t mention) is that after we cut the raw potatoes, we put them to soak in some lightly salted water for 20-30 mins. This makes them fan out even more.
    I think we do ours with garlic butter, too. A few more ideas to throw into the mix! :-)

  3. Well, now you have to tell us what your Magical Combination of Yummy is!

  4. Oh, wait, you did say olive oil, parsley, and basil. :-)

  5. Yummmm….I copied “your” recipe-shhhhh-& will try this. You turn on the hunger with the pictures…..

  6. I am making these. NOW! With parmesan cheese and swiping Baroness Black’s garlic butter idea.

  7. YUMMY, okay we will be trying these. I don’t think I have seen them before, both the parmesan and garlic butter idea’s also sound yummy.

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What's the big deal about Young Living