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Smoky Roasted Taters

The Sunday morning standard

GF. V. SF. NF.


Taters! However many you want. Whatever kind you like best (purples, golds, and reds are my fav)

Sunflower oil for drizzling

Smoked sea salt (hickory rules)

Ground pepper

Fresh herbs (Sage and rosemary are my staples)



Preheat the oven to 450°

Cut taters in half lengthwise, then lay them flat side down and cut lengthwise again

Slice them by hand or with a mandolin, making thin little triangles - I personally like slicing by hand because you get varying thicknesses creating crunchy thin pieces and thicker pillowy pieces

After you slice em up, place them on a layer of paper towels or use a kitchen towel to dry them off

You'll want to cover them with more towels and press to get them as dry as possible

Throw them on a parchment lined baking sheet, drizzle with oil, and sprinkle on half of your seasonings

Bake them for about 30-45 minutes, turning them with a spatula every 15, until they're to your desired crispiness

Serve with remaining salt, pep, & herbs


Vicious Variations:

This recipe works with any root veggies - try adding in sliced carrots, daikon, or beets

Mix up the seasonings - if you have a favorite blend, go for it!


Sound Mate:

Christian Mistress - Agony & Opium

Speaking of hot & smoky...

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