Tuesday, June 7, 2016

Crispy Potato Slabs

I love to make these almost as much as I love to eat them!

My favorite is to dip them into some ranch, with BBQ sauce as my second favorite.

They are crispy on the outside and depending in how thick you cut them, have a soft delicious center!

Crispy Potato Slabs

large Russet potatoes
olive oil
kosher salt

Wash and scrub the potatoes. Cut in 1/6 "slices. Toss with olive oil and arrange on a parchment lined cookie sheet. Sprinkle with sea salt and bake at 425 for 35 to 45 minutes until brown and crispy.

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