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Baked Potato Slices
Baked Potato Slices

Before you jump to Baked Potato Slices recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons for doing this. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. In all probability, most people assume that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, people can alter their eating habits for the better by carrying out a few small changes.

You can obtain results without removing foods from your diet or make considerable changes immediately. Even more important than wholly modifying your diet is simply substituting healthy eating choices whenever possible. Sooner or later, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

As you can see, it’s not at all hard to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to baked potato slices recipe. You can have baked potato slices using 4 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Baked Potato Slices:
  1. You need 3 russet potatoes, scrubbed clean
  2. Use Extra-virgin olive oil
  3. Get 3/4 cup grated Parmigiano
  4. You need Kosher salt
Instructions to make Baked Potato Slices:
  1. Preheat the oven to 425 degrees F.
  2. Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
  3. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
  4. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
  5. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes
  6. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!!
  7. After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
  8. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
  9. Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

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