Look at these potatoes. These potatoes were amazing. Potatoes are great because they’re really, realllllllly hard to screw up. Here’s how I made these with the help of my friend.
Ingredients:
Potatoes (I used some little-ish red potatoes)
Olive oil
Garlic salt
Chives/ green onions
Onion (I used yellow onion but red would also by yummy)
**Gouda cheese (I looooove gouda but really any kind would be good. Oooh parmisian would be really good) If you are vegan or lactose intolerant, skip the cheese. Don’t eat that gross and rubbery vegan cheese. It’s terrible. It will ruin your potatoes. I’ve had it before. Don’t do it.
How to make these good ass mother heckers:
1) You should probably wash your potatoes. It just seems like a good idea. You probably should dry them if you wash them. You can then slice those starchy bois 1/16 inch or 2-4 mm (depends on your preference. Thin=crispy and thick=soft) Oh and I think you’re also supposed to preheat your oven. I set mine at 387°F because I’m weird. According to Google, that’s 197.2°C.
2) coat these things in olive oil. Or any other oil or fat of some sort (like butter) with a medium to high smoking point. I don’t really know what that means other than how hot it has to get to burn or like. Start smoking. Good luck.
3) Chives. Garlic salt. Onion. Load these bois up. Get it allllll over. In between all of those pieces you sliced. Mm mm mmmm.
4) throw those in your oven for maybe 30 minutes. Potatoes take awhile to cook, so if you do really thick slices it might take up to 50 minutes. I really don’t know, so just check them in 5-10 minute intervals.
5) If you want to skip cheese, don’t read the rest of this step. Once your potatoes have about 5 minute left, pull them out and LOAD them with cheese. More cheese than you’ve ever had on a potato before. Trust me on this one.
6) Once your potatoes are done, pull them out of the oven and turn to oven off. I feel like I shouldn’t have to say this, but just in case.
7) Eat your potatoes. You’ve worked hard.