If you need an easy recipe for a potato side…this is winner winner chicken dinner! Super fast to put together, super tasty and bakes in 30 minutes. Oh, and the kids will fight over who gets the last serving of it. I served it on Sunday evening with roasted chicken and broiled asparagus. Perfecto!
Use a mandolin to slice the potatoes or you can also use a knife, but make sure you slice them thin so they cook quickly.
The mandolin can make quick work of slicing veggies. It can also make quick work of slicing off your finger so be careful and use the guard…which I never do and constantly get scolding by the Hubs when he see’s me using it without. It’s kind of like gardening with gloves on. I just can’t do it.
Butter a 9×13 baking dish. Or conversely you could spray with kitchen spray to cut down the fat and cals.
Layer in the first layer of potatoes and then drizzle with 1/3 of the melted butter, 1/3 olive oil, salt and pepper to taste, toss in some fresh thyme leaves and last mince up 2 garlic cloves and spread them around.
Repeat the process 2 more times to create 3 layers of potatoes. Pop them in the oven at 425 and bake for 30 minutes or until done to your liking.
Make sure to serve yourself first as there will likely be none left if you wait to be last.
Garlicky Baked Potato Thins
4 russet potatoes, scrubbed and sliced with a mandolin
6 garlic cloves, minced
1 tbsp fresh thyme leaves
1/4 cup unsalted butter, melted, divided
1/4 cup olive oil, divided
salt and pepper to taste
1 Preheat oven to 425. Butter a 9×13 baking dish and set aside.
2 Using a mandolin or sharp knife, slice the potatoes into thin rounds. Lay one layer of potatoes on the bottom of the baking dish and sprinkle with garlic and thyme. Drizzle 1/3 of the butter and olive oil over. Salt and pepper to taste. Repeat with 2 more layers of potatoes, butter/olive oil and spices.
3 Bake for 30 minutes or until desired doneness. Serve hot.