Blog's Category: Effortless, Kid's Favorite, Perfect Breakfast, Vegetarian
Intro
One day, in his desperate craving for potato chips, which is almost never found in our house, my son took vegetable grater and potato in his hands and here is what resulted from it. Everybody loved these "potato chips". Now it is our favorite addition for a weekend breakfast. It takes about 5 minutes of actual work and about 10-15 minutes of waiting while potato is cooked.
There is one rule, though, that you can't break or you don't get it right. You have to use vegetable grater with a two or three long vegetable slicing slots on one of its sites. The secret of this recipe is that using this slicing slots you get irregularly shaped potato slices resulting in differently cooked pieces, ones crispy, others - soft.
Addition of some grated cheddar is welcomed but not necessary. We cook it both ways, with or without cheese, and love them both.
What is it?
Roughly sliced with your regular grater's slicing side, potato, unpeeled, is mixed with olive oil, salt, pepper and roasted at high temperature.
One day, in his desperate craving for potato chips, which is almost never found in our house, my son took vegetable grater and potato in his hands and here is what resulted from it. Everybody loved these "potato chips". Now it is our favorite addition for a weekend breakfast. It takes about 5 minutes of actual work and about 10-15 minutes of waiting while potato is cooked.
There is one rule, though, that you can't break or you don't get it right. You have to use vegetable grater with a two or three long vegetable slicing slots on one of its sites. The secret of this recipe is that using this slicing slots you get irregularly shaped potato slices resulting in differently cooked pieces, ones crispy, others - soft.
Addition of some grated cheddar is welcomed but not necessary. We cook it both ways, with or without cheese, and love them both.
What is it?
Roughly sliced with your regular grater's slicing side, potato, unpeeled, is mixed with olive oil, salt, pepper and roasted at high temperature.
Taste Description
It is absolutely delicious, with some crunchy and tender pieces. If using cheese, don't worry it overcooks - it will add some cheesy crunch to your potato.
It is absolutely delicious, with some crunchy and tender pieces. If using cheese, don't worry it overcooks - it will add some cheesy crunch to your potato.
How to Serve
We like to cook it for a big weekend breakfast as a side for our eggs. On a picture below you see it served with fresh greens from my garden and pouched eggs.
Note
- I did try to make this potato with parmesan cheese instead of cheddar, and, to my surprise, didn't like it that much as with cheddar.
- Sliced onion would be, I think, nice addition to this potato. It shouldn't be sliced too thinly to withstand high temperatures and not to burn.
- I like to use silicon mats for roasting potato, as potato especially prone to sticking to a bottom of a baking sheet.
- Sometimes, to save on time and washing dishes, I do all the slicing and mixing right on a baking sheet :)
Quick Roasted Potato
For about 4 side servings:
- 4 medium potatoes, with a skin
- 2 tbs olive oil
- about 1/4 tsp salt
- some freshly grated black pepper
- 1/2 c coarsely grated cheddar
- Preheat oven to 400F.
- Meanwhile, using grater with a large slicing slots (see picture below), slice/grate unpeeled potato into irregular slices.
- Add olive oil, salt and pepper. Mix. Bake for about 10-15 minutes or until some slices are crispy and golden-brown and some are cooked through but still tender.
- Enjoy!
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In Pictures
It is purple-veined sorrel from my garden. Unknown underrated greens, mild, with a soft acidity.
I added fresh oregano and thyme, still growing on my deck in pots, despite November on a calendar.
Pouched eggs, soon be broken in half, will give potato its runny yolk topping.
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