Easy oven roasted potatoes 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese Slice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes. Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.
Crispy Potato Roast ~ 2 Tbsp butter, melted; 2 TBsp Olive Oil; 3 lb russet potatoes; 4 shallots, sliced thick; 1 tsp coarse salt; 8 sprigs thyme ~ Preheat oven to 375°. Combine butter & oil. Brush bottom of a round 9" baking dish w/ butter mixture. Slice potatoes very thinly crosswise & arrange in dish. Wedge in shallots. Sprinkle w/ salt & brush w/ butter. Bake 1 hr, 15 min. Add thyme; bake until potatoes are cooked through w/ a crisp top, ~35 minutes. ~ 175 cal; 6g fat; 31g carb; 5g protein