Potato Rounds

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 from sloCooking.net

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
 
Author:
Ingredients
  • Russet potatoes, washed, scrubbed and dried
  • Canola oil
  • Kosher salt
Instructions
  1. Pre-heat oven at 375’F
  2. 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)
  3. Generously cover a sheet tray with oil
  4. Place a single layer of potatoes on the tray
  5. Bake 20-40 minutes, cook time depends on how thick you cut the rounds
  6. Keep watch, do not let the potatoes burn
  7. Half way through cooking, flip the rounds over so they brown evenly
  8. Remove from oven, sprinkle with kosher salt
  9. Serve hot with a ton of ketchup
  10. NOTE:
  11. 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.
  12. Wash a potato, pierce a few times, and microwave using the potato setting for baked potatoes
  13. When potato is done cooking, remove from microwave and slice into good size slices
  14. Warm cooking oil in a small non-stick pan over medium-high heat
  15. Pan fry potato rounds until golden on both sides
  16. Remove from oil, place on paper towel to drain, sprinkle with kosher salt
  17. Serve hot

 

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