Baked Potato Slices

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Potatoes tend to get a bad rap, simple because they fall under the dreaded carb category.  But aside from frying them in vegetable oil, drowning them in salt or smothering them with cheese and bacon, they are actually really good for you!  They’re low in saturated fat, cholesterol and sodium.  Plus, they’re a good source of Vitamin C, potassium, manganese (a trace mineral that helps in enzyme activation) and Vitamin B6 (helps improve mood and metabolism).  I TRY to limit them to just a few for a filling snack, but I will admit we split a whole batch for dinner last night.

2 Russet potatoes, washed

1 cayenne pepper, minced

1 tbsp rosemary

1 tsp sea salt

1/2 tsp black pepper

2 tbsp extra-virgin olive oil

  • Preheat oven to 425 degrees
  • Slice potatoes horizontally, making 1/4 inch rounds
  • In a bowl thoroughly combine potatoes, cayenne, rosemary, salt, pepper and oil
  • Arrange on a baking sheet (it’s fine if they’re overlapping) and cook for 25-20 minutes, turning halfway through.  Slices with be  brown and crispy
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