June 4, 2007
I bought a 5 lb. bag of organic potatoes the other day… I could have got twice the amount of conventional potatoes for the same price, but who needs that many potatoes, really? So far I’ve made these and the potato-edamame samosas from Vegan with a Vengeance.
Really easy, really good.
3 medium russet potatoes, scrubbed and sliced around 1/4″ thick
1 T. olive oil
2 tsp. dried dill, to taste
1 tsp. salt
1 medium-large garlic clove, minced
Preheat oven to 450 degrees. Spread the oil in a rectangular baking pan and coat the potatoes by turning them around in it. Sprinkle the dill and salt over the potatoes. Bake for about 12 minutes (until golden brown), remove from the oven, flip, and sprinkle with the minced garlic. Bake for another 10 minutes.
Serve with ketchup or Vegenaise mixed with dill and a pinch of garlic salt.