Baked Potato Slices

Serves 4

This is a very easy and light recipe for baked sliced potatoes. It is based on a recipe I saw years ago on an episode of the Two Fat Ladies. Don't let the name of their show fool you because they did make some healthy dishes. In this recipe, the potatoes can be peeled or not. Whenever possible, I let the peels on. It is less work and more nutritious. I usually use Yukon gold or red-skinned varieties. For a vegetarian version, use the vegetable broth. This takes some time to prepare, but most of the time is hands off. See the similar and related recipes links for a version made with sweet potatoes.

Ingredients

• 1 pound waxy or boiling potatoes, scrubbed and thinly sliced
• Olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• Dried thyme and sage, or other herbs as desired
• 1/2 cup low-sodium vegetable or chicken broth

Place the potato slices in cold water for at least 30 minutes. Drain and pat dry when ready to use.

Preheat oven to 375° F. Lightly grease an 8x8-inch baking dish with olive oil or spray. Place a layer of potatoes on the bottom, slightly overlapping the slices. Sprinkle with salt, pepper, herbs and garlic. Drizzle with olive oil and then moisten with a little broth. Continue to layer until all the potatoes are used. This will make about 5 layers. Add any remaining broth. Bake at 375° until potatoes are tender, about 50 minutes. Increase the heat to 450° F. Bake an additional 10 minutes or until the top layer is browned and crispy. Serve immediately.

Variations: Sprinkle each layer, except the top, with grated Parmesan cheese. Sprinkle the top before the last 10 minutes of baking. If desired, melted butter can be used in place of the olive oil.