Crispy Oregano Potato Thins
These crispy potato thins are super delicious. Instead of mashed potatoes, making this dish to impress your family.
Yield
6 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
potatoes
large and starchy, peeled |
*
|
| 4 | tablespoons |
olive oil
|
*
|
| 2 | tablespoons |
butter
|
*
|
| 1 | teaspoon |
salt
|
*
|
| ¼ | teaspoon |
black pepper
ground |
*
|
| 2 | tablespoons |
oregano
leaves |
*
|
| ½ | tablespoon |
sea salt
flakes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
potatoes
large and starchy, peeled |
*
|
| 6E+1 | ml |
olive oil
|
*
|
| 3E+1 | ml |
butter
|
*
|
| 5 | ml |
salt
|
*
|
| 1.3 | ml |
black pepper
ground |
*
|
| 3E+1 | ml |
oregano
leaves |
*
|
| 7.5 | ml |
sea salt
flakes |
*
|
Directions
Preheat the oven to 400 F degrees.
Trim the edge of each potato to make large rectangles and thinly slice the potatoes.
Gently toss together the potato slices in a large bowl with the olive oil and butter, salt, and black pepper.
Arrange the potato slices upright to left in a 8-by-8 baking dish .
Bake in the oven for about 80 minutes, or until the potatoes are golden, cripsy, and tender.
Oregano salt:
Add the oregano and half the remaining salt in a small food processor and process until finely chopped. Transfer to a small bowl, and combine with the remaining salt. Serve with baked potatoes.
