Need I say more? No – at least not to my sisters as they read this post. Not a French fry but similar, and oh so good. If ever I am in the need for some good old emotional eating, that will surely make me feel better (and always a necessity when I am sick), I make these.
Potato Rounds
Russet potatoes, washed, scrubbed and dried
Canola oil
Kosher salt
- Pre-heat oven at 375’F
- Wash potatoes and slice into even rounds, aim for about ¼” thick (it is very important to make sure they are even for even cooking, best to use a mandolin if you have one)
- Generously cover a sheet tray with oil
- Place a single layer of potatoes on the tray
- Bake 20-40 minutes, cook time depends on how thick you cut the rounds
- Keep watch, do not let the potatoes burn
- Half way through cooking, flip the rounds over so they brown evenly
- Remove from oven, sprinkle with kosher salt
- Serve hot with a ton of ketchup
NOTE:
- I just recently discovered a faster and easier way to make these that does not require the use of the oven, just a microwave, a small pan and cooking oil.
- Wash a potato, pierce a few times, and microwave using the potato setting for baked potatoes
- When potato is done cooking, remove from microwave and slice into good size slices
- Warm cooking oil in a small non-stick pan over medium-high heat
- Pan fry potato rounds until golden on both sides
- Remove from oil, place on paper towel to drain, sprinkle with kosher salt
- Serve hot
Potato Rounds
Ingredients
- Russet potatoes washed, scrubbed and dried
- Canola oil
- Kosher salt
Instructions
- Pre-heat oven at 375’F
- Wash potatoes and slice into even rounds, aim for about ¼” thick (it is very important to make sure they are even for even cooking, best to use a mandolin if you have one)
- Generously cover a sheet tray with oil
- Place a single layer of potatoes on the tray
- Bake 20-40 minutes, cook time depends on how thick you cut the rounds
- Keep watch, do not let the potatoes burn
- Half way through cooking, flip the rounds over so they brown evenly
- Remove from oven, sprinkle with kosher salt
- Serve hot with a ton of ketchup
- NOTE:
- I just recently discovered a faster and easier way to make these that does not require the use of the oven, just a microwave, a small pan and cooking oil.
- Wash a potato, pierce a few times, and microwave using the potato setting for baked potatoes
- When potato is done cooking, remove from microwave and slice into good size slices
- Warm cooking oil in a small non-stick pan over medium-high heat
- Pan fry potato rounds until golden on both sides
- Remove from oil, place on paper towel to drain, sprinkle with kosher salt
- Serve hot