ADVERTISEMENT
Ingredients
– 4 large russet potatoes, scrubbed and sliced into 1/4 inch rounds
– 1/3 cup olive oil
– 1/2 cup grated Parmesan cheese
– 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
– 1 teaspoon garlic powder
– Salt and freshly ground black pepper, to taste
– Sprigs of fresh parsley for garnish (optional)
Directions
1. Preheat your oven to 400 degrees Fahrenheit. You want it nice and hot to ensure we get that lovely crispiness.
2. Toss the potato rounds in olive oil until they’re well-coated. Lay them out in a single layer on a baking sheet lined with parchment paper, giving them a little space – we don’t want any steaming now, do we?
3. Combine the Parmesan cheese, thyme, garlic powder, salt, and pepper in a small bowl. Mix ’em up good.
4. Sprinkle this mixture liberally over each potato round. You’re looking for a nice even coating, so every bite has that mouthwatering flavor.
5. Slide that baking sheet into the oven and bake for about 20-25 minutes, or until they’re golden and crispy. Keep an eye on them, turning halfway through to ensure even crispness and brownness.
6. Once those potatoes are golden like the fields in late September, remove them from the oven and let them cool slightly. Then you can transfer them to a serving platter and scatter a bit of that fresh parsley on top for a pop of color.
Variations & Tips
– Mix up your own blend of herbs, like rosemary or oregano, alongside the thyme for a different twist.
– Want to create a cheesy crust? Flip those potato rounds in the last few minutes of baking, sprinkle a wee bit more Parmesan on top, and broil them briefly. Keep your eyes peeled, though – it’s a fine line between crispy and, well, a bit too done.
– Leftover potatoes? They make a scrumptious addition to the morning’s hash or alongside a sandwich for lunch.
My dears, the beauty of this recipe lies not just in its taste but in the memories it creates and recalls. Just like the well-worn pages of our family cookbooks, it’s about the love that’s passed down from one generation to the next, one crispy potato at a time. Enjoy now, and thank me later.
ADVERTISEMENT