What’s not to like about a fast, crunchy and easy potato recipe? From a portion point of view, it could even be a slimming potato recipe as only half of a potato satisfied both of us. It does help to have two pieces of kitchen equipment: a slicer of some sort and a Silpat (One of those non-stick silicone pads. They’re expensive, but last forever and as long as you don’t cut on them, pretty indestructible.). I love the Kyocera adjustable slicer, it’s lightweight, has 4 settings and a ceramic blade so it will stay sharp a lot longer.
Preheat oven to 350F
1 medium Yukon gold potato
Salt, pepper, olive oil, thyme, grated Parmigiano cheese
Thinly slice the potatoes, drizzle a few drops of olive oil on the Silpat and arrange the potato slices, sprinkle a bit of salt, a grind of pepper every few layers. Sprinkle a bit of cheese on top of the potatoes and bake until crispy, about 20 minutes.
I like to serve this on top of a green salad with mustard vinaigrette, but you can serve it on a plate and it’s pretty tasty just like that.