So I found this recipe on Gluten-Free Girl when she reviewed So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. I bookmarked it, as I do so many recipes, and figured I would get around to it eventually. I recently was in need of a side dish and remembered these – man, I wish I’d made them earlier! I ended up making them a second time the following week. The first time, I used parmesan and served them with chicken and a spinach salad; the second time, I used lactose-free goat cheese and served them with a steak made with a cocoa nib rub. These potatoes are excellent, and super easy to boot. The recipe makes about 4 servings; we had some with dinner, and I had some straight from the fridge at lunch the next day – good either way.
3 large russet potatoes, unpeeled
2 Tbsp canola oil
3 oz soft lactose-free goat cheese or grated parmesan
salt, to taste
Preheat the oven to 450 °F.
Cut the potatoes in half, lengthwise. Then, cut each half into four long slices. Put the potatoes into a bowl and toss them with the oil.
Toss the potatoes onto a baking sheet (lined with parchment paper or aluminum paper), untangle the overlapping potatoes from each other and place each one flat. Bake for 20 minutes.
Remove the baking sheet from the oven and crumble a bit of cheese on each potato slice. Put the baking sheet back into the oven and bake for another 15 minutes, or until the potatoes are golden brown and the cheese is starting to melt a bit.
(If you want the cheese browned, turn on the broiler and put the baking sheet under it for 1 minute.)
Take the potatoes out of the oven, hit them with salt, and serve immediately.
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