Potatoes must be the most versatile side dish ever.
You can fry them, bake them, roast them, grill them, boil them, sauté them, and steam them.
With a long list of toppings, seasonings, and condiments, you can get even more variations on the humble tuber.
A few weeks ago I stumbled onto a way to make them that I had never tried before: Savory Roasted Potato Disks.
After making an au gratin potato dish and having some sliced potatoes left over, I was trying to decide what to do with them.
I remembered my newest addition to the spice cabinet:
the basic 5, and a fast and easy side dish was born.
These potatoes came together quickly, which is always great. Having a ready-made savory seasoning blend all ready to sprinkle on made me feel like I was cheating – almost.
If you have a food processor, the slicing blade makes it easy to get perfectly sized slices, or you can just slice the potatoes about 1/4-inch thick.
To get an even coating, place the slices in a large mixing bowl and drizzle with oil, then mix in the spices. I used olive oil because we love the flavor, but you can use any cooking oil that you prefer.
Add as little or as much seasoning mix as you like. This is a real no-frill recipe that adapts easily to your preferences.
Layer the potatoes in a single layer on baking sheets, and bake at 400 degrees for about 20 minutes. If you like the edges crispy, leave them in a bit longer.
We liked ours unpeeled, but if you prefer, you can peel your potatoes before slicing them.
I tried to decide if these potatoes reminded me more of potato chips or roasted potatoes. Some of the thinner ones seemed more like chips – especially those that curled slightly on the edges and were lightly crisp.
Whichever the case, these potatoes were delicious and I’ve already made them a second time.
So the next time you need a fast and delicious side dish, give these savory roasted potato disks a try. I think you’ll love them too.