Receta Lemony Potato Rounds
Hi! Welcome to today’s episode of the NewleyWed Game! I’ve got Branny here and her husband, whom she affectionately calls The Omnivore. Let’s get started!
Omnivore: What would Branny say you said is the one dish your wife just can’t get right in the kitchen?
Omnivore: My wife knows that the one thing she can’t get right in the kitchen is POTATOES.
Announcer: 10 points to the Branny team!
Now, we aren’t in agreement that I can’t cook potatoes. I think I can cook them just fine. The Omnivore, however, is always complaining that they’re bland, undercooked, and lacking olive oil/butter.
This recipe, however, garnished none of those complaints. And because the potatoes are cut so thinly on the mandoline before baking, they cook up quickly on a weeknight, unlike most other potato recipes.
- One Year Ago: Italian Bread
- Two Years Ago: Whole Wheat Oatmeal Bread and Cucumber Sandwiches
- Lemony Potato Rounds (adapted from Clean Eating Magazine)
- Potato rounds seasoned with oregano and lemon zest
- Ingredients
- 1 lb (450 gm) small red potatoes, scrubbed
- 1 tbsp olive oil, divded
- 2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- lemon zest grated from 1 lemon
Instructions
Preheat oven to 450* and line a large baking sheet with foil.
Using a mandoline, slice the potatoes into thin rounds.
Place potato rounds in a single layer and drizzle with 2 tsp olive oil.
Sprinkle with oregano and pepper.
Toss to coat and rearrange in single layer.
Baker on a center rack of oven for 22 minutes or until golden, stirring occasionally.
Remove cooked potatoes from oven and sprinkle with remaining 1 tsp oil, salt, and lemon zest.
Mix thoroughly and serve.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4