Living in Idaho and having in-laws who own a potato farm, I have lots of opportunities to use potatoes in my cooking.
Just last week, my in-laws finished harvesting all of their potatoes, a mighty feat every year! It sounds like this year they were very happy with how they turned out too.
My kids got to go and help with the harvest a few times and each time they brought home some real treasures.
Look at these spuds!!! They're both over 8 inches long!
So in celebration of a great harvest, I'm posting a way to use the wonderful potato. Today's recipe is a very simple, yet very elegant way to use potatoes. And there's hardly a "recipe" for it; just make it to how you would like it. Pretty easy.
Here's what you'll need:
Russet potatoes (however many you want)
Salt (table salt and/or course sea salt)
Clean each potato and let dry completely. Slice each potato into thin slices, but don't cut completely through the potato. You'll want the bottom of the potato to stay in tact. Place on a baking sheet and brush with melted butter, then drizzle with oil, and finally season with salt and pepper.