The Perfect Sliced Potatoes

When I got the results of my wheat, egg and dairy allergy, I thought – how will I eat breakfast without a cheese omelette?! Well, the answer is a good potato. It is a great base for a load of veggies; it tastes amazing as a side dish for dinner, like with ketchup and a burger. It is a homemade and healthier way to fulfill my craving for french fries. I miss being able to go to a restaurant and have a side of fries, but if I succumb to temptation then my stomach and head will pay the price (I don’t need a migraine for days!). Cross contamination kills me. So, I make these sliced potatoes instead.

The Perfect Sliced Potatoes

You can find my dish about cooking with oils here. The oils add a savory flavor with these potatoes, and you don’t have to worry about having fresh herbs on the counter.

Directions:

  1. Preheat the oven to 425
  2. Clean the potatoes – I put them in a bowl of water with the Thieves Fruit & Veggie Soak in order to clean them naturally without chemicals
  3. Chop the onion or shallot
  4. Smash the garlic with the flat part of a knife, and finely chop it
  5. Spread the potatoes on a large cookie sheet
  6. Evenly distribute the onion / shallot over the potatoes
  7. Pour the ¼ cup olive oil in a liquid measuring cup; add the garlic and herbs / drops of the Sage, Basil and Rosemary Essential Oils.
  8. Pour oil mixture over your potatoes
  9. Bake at 425 for 15 minutes – I like mine a little crunchy.
  10. Remove from the pan and salt and pepper to tasteimg_9007
  11. Serve with ketchup if desired or use as a base for a veggie hash. I’ll share this dish soon!IMG_9091.JPGlogo-small

1 Comment

  1. Pingback: Veggie Hash – My Real Dish

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