Roasted Potato Slices with Garlic Aioli Dip
2 lbs. russet potatoes
3 tbsp olive oil
kosher salt
freshly ground black pepper (my daughter hates pepper, so I make half of them without pepper)
Preheat your oven to 400 degrees. Lightly coat two baking sheets with foil and cooking spray.
Scrub the potatoes and slice into 1/4" slices. If you have a food processor it comes in really handy to get them all the same width.
Put the sliced potatoes into a large shallow bowl with the oil, salt, and black pepper. Use your hands to turn the potatoes over and over, until they are thoroughly coated.
Arrange the potato slices on the prepared baking sheets,
Bake for 15 minutes. Rotate the pans back to front and shelf to shelf, to make sure potatoes roast evenly. Bake for another 10 minutes.
Remove the potatoes to parchment paper to dry. Add more salt if desired.
Now for the best part.
Garlic Aioli Dip
1/3 cup mayonnaise
1/3 cup yogurt
1/2 tsp paprika
1/4 tsp onion powder
1 head of garlic roasted ( I have a garlic roaster
pinch of salt
First roast your garlic. The reason I love my garlic roaster is because it is a little olive oil, salt and Garlic. then push a button and 15 minutes later look what you get:
Combine all of the ingredients into the blender
Blend until smooth.
Serve.
Dip the potatoes and eat. Simply delicious.
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