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POTATOES

JUST A NOTE:

POTATOES HAVE MORE POTASSIUM & PROTEIN THAN A BANANA

POTATOES ARE THE MOST UNDERRATED, VERSATILE FOOD 

A LITTLE PARMESAN ON TOP NEVER HURT ANYBODY

POTATO ROSES

Makes 4 

 

3 lbs of Yukon Gold Potatoes

1/4 cup Olive Oil

2 tsp Salt

2 tsp Pepper

Optional: Cheese (Parmesan is recommended)

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Preheat the over to 400.

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Peel a russet potato and discard the scraps. Using a mandolin (or a very steady hand) and cut into thin slices. Place into a large bowl coating with olive oil, salt and pepper.

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Grease a muffin tin liberally. On a flat surface, line up the slices so they are partially overlapping. Once you have a long strip, about 12-15 inches start rolling the potato slices into a roll. This will take a little bit of finagling. Place into one of the muffin tins and allow the slices to spread out a little to get a flower shape. Repeat the process with the remaining slices.

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Once you've assembled all your roses, place them in the oven for 30-40 minutes. I had to cover mine with foil half way because the tips were browning too much. Once the potatoes are tender, remove from oven then allow to cool slight and enjoy!

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Potato Roses.HEIC
ROASTED POTATO SLICES
Sliced Roasted Potatoes.jpg

Makes 2ish servings

 

1 Russet Potato

Olive Oil

Salt

Pepper

Optional: Cheese (Parmesan is recommended)

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Preheat the over to 400.

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Peel a russet potato and discard the scraps. Cut into slices, I would say around 1/8th in. thick.

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Line a baking sheet with foil and grease with some olive oil or PAM - your preference. Place the slices of potato in a single layer then drizzle with olive oil. Sprinkle the top with freshly cracked pepper and some salt.

 

Place in the oven for 40 minutes. Near the end of the cooking process, switch the oven to broil to brown the potatoes to your liking - you can also sprinkle some cheese on top if you're feeling frisky. When browned or the cheese is melted, remove from the oven and serve immediately.

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Just a note: The recipe is simple, I know... but the way the potatoes are roasted gives them a crunchy texture, which is a nice contrast to a veggie & protein dinner and that needed to be conveyed!

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