Savory Potato Coins

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” A.A. Milne, author of “Winnie the Pooh” books

Someday soon it will be cool enough that you will want to turn on your oven. Here is a tasty and simple recipe you may want to try.

Oops. The plate’s in focus and the potatoes aren’t. But, you get the idea. 🙂

Savory Potato Coins

Preheat oven to 400 degrees F.

Wash about 10 mid-size red potatoes or about 7 golden potatoes. Cut off any flaws, but otherwise leave peels intact. Cut the smallest sliver off each end of the potato to expose the flesh, then slice the potatoes crosswise into 1/4 inch coins.

Put the sliced potatoes in a large mixing bowl. Add 2 Tablespoons mustard, 1 Tablespoon olive oil, 1 teaspoon of salt and a Tablespoon of your favorite dried herbs. (I like a mix of Italian herbs like rosemary, basil and oregano with this.) Using a large spoon, toss to coat.

Spread the slices on one or two cookie sheets that have been lightly oiled and bake for about 25-30 minutes. Potatoes are done when they are fork tender and golden brown on top. (If you’re feeling extra, flip them midway through the bake so they are browned on both sides. The taste is about the same either way.)

Store leftovers in a tightly sealed container in the refrigerator. They make speedy “hash browns” if reheated with sauteed onions. Add a scrambled egg if you’re not vegan and you’ve got a whole meal. Or, cube the coins and use them in soup.

Note: For variety, use ranch dressing instead of the mustard and oil.

22 thoughts on “Savory Potato Coins”

  1. Interesting! I have never tried adding mustard to the « fake fries » I bake in my oven with just a drizzle of olive oil and a couple of bay leaves from the garden. I think I would like them this way; not so sure for my husband who is more of a ketchup kind of guy —- and there you have, in plain sight, the difference in cultures on our plates 😊
    Thank you for sharing this, have a good week Nora!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s