Baked Sliced Garlic Potatoes

This is, by far, my most requested recipe for potatoes. Our youngest granddaughter loves these. The last time she visited, she even had them the next morning for breakfast. Kids not only say the “darndest things,” they also eat the darndest things (for breakfast that is)! The most difficult part of this recipe is evenly slicing the potatoes. By that I mean, difficult for me. I’ve never been very adept at slicing and dicing. My kitchen is like Mike’s workshop, I have the right tool for every job. With today’s busy lifestyle, you have to take shortcuts wherever you can get them. So for this task, I usually use the slicer disc attachment for my food processor (a mandolin works well also). That’s just a time-saving tip, though; if you’re not intimidated by slicing potatoes by hand, then have at it. No matter how you slice it, this side dish is well worth the effort. The potatoes are thinly pared, skin on, then brushed with a combination of melted butter, olive oil and minced garlic, then seasoned with salt, pepper and thyme leaves. Crispy around the edges, moist and flavorful on the inside, these potatoes are sure to be your new family favorite.

Preheat oven to 350° F.

Butter large baking dish (preferably 15x10x2-inch).

Cut unpared potato into thin slices (1/8 to 1/4-inch thick).

Melt butter in large measuring cup in microwave. Add olive oil and garlic to melted butter and stir well to combine. 

Place overlapping slices of potatoes in prepared baking dish.
 
Brush generous amount of butter mixture over first layer of potato slices. Try to spread garlic evenly. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon black pepper. 

Place second layer of overlapping potato slices over first layer. Brush generously with butter mixture, stirring occasionally to evenly incorporate the garlic. Sprinkle with remaining salt, thyme and pepper. Pour remaining butter mixture over all.

Bake at 350° F. for 35 to 40 minutes (depending on thickness of potato slices), or until edges are crispy and potatoes are tender. Serve immediately.

BAKED SLICED GARLIC POTATOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 large Russet (baking) potatoes, unpared
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 1 teaspoon dried thyme leaves, divided
• 1/2 teaspoon black pepper, divided

             
DIRECTIONS:

1. Preheat oven to 350°F.
2. Cut unpared potatoes into thin slices (1/8 to 1/4-inch thick). Place overlapping slices in buttered
    large baking dish (preferably 15"x10"x2"). Even with this size baking dish, you will still need two
    layers of potato slices.
3. Combine melted butter, oil and garlic. Brush generous amount of butter mixture over first layer
    of potato slices (be sure garlic is spread evenly). Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon
    thyme, 1/4 teaspoon black pepper. Place second overlapping layer of potato slices over first
    layer. Brush generously with butter mixture (stirring to incorporate garlic). Sprinkle with
    remaining salt, thyme and black pepper. Pour remaining butter mixture over all.
4. Bake at 350°F. for 35 to 40 minutes, or until edges are crispy and potatoes are tender. Serve
    immediately.

 Yield: 4 to 6 servings