If you’re looking for a perfect crispy potatoey side dish look no farther! This one has been a go to of ours for a long time – especially since discovering EOE. This one is naturally top 8 allergy free as I make it, but it doesn’t have to be if you don’t have these items on hand.

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I love red potatoes. There’s something about the skin and flavor that always draws me to them, and they have the perfect amount of color to flash up any plan looking plate. For this recipe I use about 4-5 large red potatoes, however many it will take to fill up my largest cookie sheet because there are never any leftovers.

For the cooking oil. I use olive oil or canola oil to avoid soy and nuts. If you are not worried about that, any vegetable oil or cooking oil that you use will work great in its place. Then to season we love standard black pepper and seasoning salt!

The secret to the ideal amount of soft vs crisp is the thickness of the potato slices. If you go too thick they will take too long to cook and will have a “potato flavor”. I personally don’t have a problem with them tasting potatoey, but to get them to a crisper state I try to cut them as thin as I can with just my standard cutting knife. This usually gets them to about 1/4 inch thick maybe a little less, they don’t have to be perfect but should be of similar size so that they cook evenly. If want them to be crispier you can take them down to 1/8 inch thick, but be careful you don’t go too thin because they may cook down beyond the level of crispy and not be able to be removed from the cookie sheet.

Baked Sliced Potato Rounds

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Ingredients:

• 4-5 Large red potatoes, washed
• 3 Tbsp canola oil
• Seasoning Salt
• Black Pepper

Instructions:

1. Preheat oven to 400 degrees Fahrenheit
2. Cut off and discard ends of potatoes. Cut potatoes into about 1/4 inch slices.
3. Toss sliced potatoes in canola oil until fully covered
4. Cover a large cookie sheet with aluminum foil and place the potato slices so that they overlap a little with the one above it
5. Sprinkle potatoes with black pepper and seasoning salt to taste
6. Bake potatoes for 35-40 minutes until they are golden brown
7. Serve warm !

Notes:

• Serve with ranch sauce or barbeque sauce or eat plain as is! These are delicious and our favorite quick recipe for potatoes !
• To make them extra crispy use a mandolin slicer to cut them extra thin to about 1/8 inch!
• In the past we have also topped with shredded cheddar cheese to add a little bit of a gooey flavor to them. If you are dairy free, you can top with your favorite safe cheese alternative as well as long as it’s a good melter!