I think I have mentioned before that I am not a potato fan. Basically, I don’t eat potatoes.
It’s not because I’m trying to cut down on carbs – I just don’t like them. I think it’s more of a texture issue for me than anything else.
Yes, I am married to man from Idaho – a man whose first solid food was probably potatoes!
The first time I went to Idaho to meet Jim’s family I think they were all a little shocked and dismayed (and maybe even a little insulted ) that I did not eat potatoes!
How could their son possibly fall in love with a girl who didn’t eat potatoes!
As I have gotten older I have found a few ways I will eat potatoes.
One of them is as a very crisp french fry! No soggy fries for me!!!
The other way is Patrice’s Potatoes. Patrice is one of my Beach Babe friends and an amazing cook. She is one of those cooks that doesn’t need a recipe – she just cooks!
I first tasted Patrice’s Potatoes at one of our yearly Beach Babes and their Boys Valentine dinners. We have been eating them at the Wilkes’ house ever since. I even eat them too.
They are made from red potatoes and I slice them fairly thin, thus creating a crisper finished product!
You can adjust the “heat” to your liking by adding more or less cayenne pepper and chili powder.
They are pretty much a staple around our house for Sunday dinner.
Guess who eats the extra crispy, almost burnt ones!?
- 8-10 medium sized red potatoes, thinly sliced
- 1/2 cube butter, melted
- 1/4 C olive oil
- 1/2 tsp garlic powder
- 1 tsp cayenne powder
- 2 tsp mild chili powder
- 1 Tbsp Worcestershire sauce
- Mix above ingredients and toss with thin sliced potatoes
- Place on a cookie sheet
- Bake at 500 degrees for 7-10 minutes, then turn potatoes and bake another 7-10 minutes until desired crispness