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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