Ok, yesterday I blogged about vegan chocolate chip banana oat muffins & last week I was shouting from the roof tops how great roasted cauliflower is especially as a potato substitute. Today, I’m back to the potato. My mother, who studied nutrition at Cornell - so yes she’s a mom with a super duper degree - always taught be to eat balanced (read: alway have a protein, a veggie & a starch on my plate). I still try to cook & eat this way now. Potatoes are one of my favorite carbs & I don’t feel badly about eating them especially if they’re pretty with just the right amount of salt & butter.
These potatoes are so pretty that who ever you serve them to will have no idea how simple & (at least I think) fun to make! They would be a great side dish to serve for a romantic Valentine's Day dinner if you really want to impress your date at home.
- 2 medium-large Idaho potatoes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 handful of parsley with the leave separated individually
- salt & pepper
- Pre-heat your oven to 350.
- Cut the potatoes into 1/4 inch thick rounds.
- On a sheet pan (with at least an inch lip so the butter & oil don’t leak over the sides) add butter & oil.
- Place sheet pan in the oven for 2-3 minutes or until the butter has melted with the olive oil.
- Remove pan from the oven.
- Place one leaf of parsley on middle of each potato round. Season each with salt & pepper.
- Place potato rounds face down on the sheet pan with melted butter & oil. Make sure not to over lap them. You want to get a crust on them.
- Sprinkle salt & pepper over the tops of all the potatoes.
- Cook in the oven for about 10 minutes.
- Carefully flip the potatoes over & cook for another 10 minutes.
- When they are fork tender they are done.
- Serve hot (with a protein & veggie of course).