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:
- Preheat the oven to 425
- 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
- Chop the onion or shallot
- Smash the garlic with the flat part of a knife, and finely chop it
- Spread the potatoes on a large cookie sheet
- Evenly distribute the onion / shallot over the potatoes
- 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.
- Pour oil mixture over your potatoes
- Bake at 425 for 15 minutes – I like mine a little crunchy.
- Remove from the pan and salt and pepper to taste
- Serve with ketchup if desired or use as a base for a veggie hash. I’ll share this dish soon!
Pingback: Veggie Hash – My Real Dish