SLICED PEPPER POTATOES
Skivad pepparpotatis
These crunchy potatoes are made in the oven. With olive oil and spices they are a scrumptious accompaniment to meat and fish dishes.
4 servings
4 middle-sized, red-skinned potatoes
1 teaspoon olive oil
½ teaspoon grated lemon zest
a small drop Tabasco or a dash cayenne
½ teaspoon salt
coarsely ground black pepper
½ to ¾ teaspoon dried thyme
Heat the oven to 440F. Brush a baking paper with olive oil and put it in a small roasting pan.
Rinse and scrub the potatoes and slice it VERY thinly with the skin still on. Mix oil, lemon zest and Tabasco or cayenne in a large bowl. Wipe off the sliced potatoes and turn them in the mixture. Mix and sprinkle with the dry spices (salt, pepper and thyme), and turn the potatoes over a few times more so that the spices are evenly distributed.
Spread the potatoes out in an even layer on the baking paper and put them in the oven until golden, approx 20 minutes. Turn them over once. Put the crunchy potatoes in a serving bowl and serve immediately.
You can also make a crisp gratin of this. Put the potatoes in a greased, oven-proof dish, cover them with 2 thinly sliced tomatoes and sprinkle with 2 tablespoons grated Parmesan cheese. Bake for about 20 minutes or until the potatoes are done. Serve immediately.
Enjoy!
Bella
Skivad pepparpotatis
These crunchy potatoes are made in the oven. With olive oil and spices they are a scrumptious accompaniment to meat and fish dishes.
4 servings
4 middle-sized, red-skinned potatoes
1 teaspoon olive oil
a small drop Tabasco or a dash cayenne
½ teaspoon salt
coarsely ground black pepper
½ to ¾ teaspoon dried thyme
Heat the oven to 440F. Brush a baking paper with olive oil and put it in a small roasting pan.
Rinse and scrub the potatoes and slice it VERY thinly with the skin still on. Mix oil, lemon zest and Tabasco or cayenne in a large bowl. Wipe off the sliced potatoes and turn them in the mixture. Mix and sprinkle with the dry spices (salt, pepper and thyme), and turn the potatoes over a few times more so that the spices are evenly distributed.
Spread the potatoes out in an even layer on the baking paper and put them in the oven until golden, approx 20 minutes. Turn them over once. Put the crunchy potatoes in a serving bowl and serve immediately.
You can also make a crisp gratin of this. Put the potatoes in a greased, oven-proof dish, cover them with 2 thinly sliced tomatoes and sprinkle with 2 tablespoons grated Parmesan cheese. Bake for about 20 minutes or until the potatoes are done. Serve immediately.
Enjoy!
Bella
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