These sliced potatoes are great for any time . They can be made in a foil pack on the grill during the summer and in the oven during winter. I generally use Yukon Gold potatoes to make this recipe, but have also added blue and red potatoes for color. Who doesn’t love potatoes?
For the 4th of July you could mix Yukon Gold, Blue, and Red potatoes. Potatoes are a definite staple food, especially at a BBQ. Potatoes pair well with burgers, hotdogs, chicken, beef and pork. I have even had fish wrapped in thin potato slices. They are a super versatile vegetable and when you have sliced potatoes they cook relatively fast.
These wonderful little tubers are full of health benefits that may surprise you. Believe it or not, they contain most of the vitamins needed for sustenance. Potatoes are also the worlds fourth largest food crop and this makes them a staple crop. They grow below ground and are know as tubers or root vegetables. There are many varieties and all are nutrient dense.
INGREDIENTS
- 6-8 medium to large potatoes
- margarine, melted
- salt
- pepper
- paprika
- garlic powder
- aluminum foil if grilling
- parchment paper and foil if oven baked
- mandoline slicer
Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper if putting sliced potatoes in the oven, otherwise lay out a large piece of aluminum foil.
Wash the potatoes to clean off any debris. Slice them on a mandoline slicer as it is the best and easiest way to get consistent slices. If you do not have one, you can use a knife to thinly slice the potatoes to about 1/8 inch thickness.
TIP: A madoline is the quickest and best way to keep the potatoes the same thickness.
Start by laying about four rows of sliced potatoes with six potatoes in each row. You can overlap them slightly. With a pastry brush spread a thin layer of melted margarine over the potatoes. Sprinkle the entire layer with salt, pepper, garlic powder and paprika. Repeat the layers until you have used all the potatoes. Cover with foil and place in the over for about 30 minutes or so.
If you are going to grill the potatoes, cover them with a large piece of foil that will wrap around the bottom of the first piece. This will help keep the potatoes secure. Place them on the grill and cook for 15 minutes, then flip and cook for another 15 minutes.
TIP: They come out better on the grill because the bottom layer gets really crispy.
Once the sliced potatoes are done take them out of the oven or off the grill and leave covered until ready to serve.