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 from sloCooking.net

Potato Rounds

Heather Thomas, sloCooking

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

 

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