LUCY BURDETTE: Who doesn't love crispy potatoes? This recipe is adapted from one I found at the Washington Post. Their Greek style nachos looked fabulous too, but I wanted something simpler to go with a steak and salad. The ingredient list is short and so is the work time. Just be sure you don’t try to crowd the potatoes. If you’re making more than the recipe calls for, you will need two pans.
Ingredients
2 russet potatoes
Olive oil
Cheddar cheese
Chives
Preheat the oven to 400 degrees. Put a sheet of parchment on a large sheet pan and brush it with oil.
Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with 1 tablespoon of oil, sprinkle with 1/4 teaspoon of salt and toss to coat.
Arrange the potatoes in a single layer on the sheet pan and bake, about 30 minutes, until they are crisp and browned on the bottom. Flip the potatoes, return to the oven and roast for 5 to 10 minutes more, until lightly browned on the other side.
Shift the potatoes toward the center of the pan. Sprinkle the cheese and chives over the potatoes and return to the oven for about 5 minutes, until the cheese begins to melt. Enjoy!
Lucy Burdette writes the Key West food critic mysteries. #11, A SCONE OF CONTENTION, will be in bookstores near you on August 10. Follow Lucy on Facebook, Instagram, and Twitter...
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