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

• 3 Russet Potatoes
• ½ onion or 1 shallot (I personally prefer the subtle taste of shallots)
• 2 cloves garlic
• ¼ cup olive oil
• 1 drop Young Living Sage Essential Oil (1/2 tablespoon fresh or 1/2 teaspoon dried)
• 1 drop Young Living Basil Essential Oil (1/2 tablespoon fresh or 1/2 teaspoon dried)
• 1 drop Young Living Rosemary Essential Oil (1/2 tablespoon fresh or 1/2 teaspoon dried)
• Ketchup (optional)
• Salt and pepper to taste

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 taste
11. Serve with ketchup if desired or use as a base for a veggie hash. I’ll share this dish soon!