Going Out of Town Potatoes

So the title is self explanatory.  We are going out of town for a few days which means we need to get rid of anything that may spoil while we are gone.  Things such as fresh produce, dairy, and opened products.  The other challenge is to not open anything else while using the spoil-prone items or that will defeat the whole purpose.  So here is where making concoctions comes in handy! And the odds were in my favor.


And with that, we are off to the beach for a few days!  So excited to have a few days off with my chef hubby. The last days we had off together were Christmas, so these are long overdue.  Hope everyone has a splendid week!



Ingredients
5-6 red potatoes, sliced thinly
Parmesan Cheese, shredded
Dried Parsley
Olive Oil
Seasoned Salt
Bacon Bits
Ranch Dressing
Sour Cream


Directions
Preheat oven to 400 degrees

In a large bowl add the sliced potatoes (I used a mandolin), 2-3 tablespoons of olive oil (you just want to coat the potatoes evenly), dried parsley, seasoned salt, and mix together.

Cover a baking sheet with foil, spray with non-stick spray, and begin to lay each piece of potato in nice rows, that overlap each other ever so slightly.  

Sprinkle parmesan cheese over the top as well as more herbs.  I even sprinkled a little more seasoned salt over the top of mine, because I love the stuff!

Bake for 25-30 minutes or until the cheese is melted and the potatoes are a golden brown.

As soon as you remove from the oven, sprinkle bacons bits over the top.  

Serve as a side or appetizer on a game day afternoon, with a side of ranch for dipping.  

Additional Toppings/Modifications
sour cream
chives
green onions
bacon
cheddar cheese instead of parmesan 
blue cheese crumbles

13 thoughts on “Going Out of Town Potatoes

  1. The potatoes look delicious! I'm staying in town, but I think I'll make them anyway. I love your blog – so much, in fact, I've nominated you for the Happy Blogger award. Stop by and get your badge! Thanks for all the great recipes!

    Like

  2. Yum, these potatoes look like a winner for drop-in company snacks too. I face a similar challenge with “creative” cooking each Spring when we leave the city house and move aboard the boat. It makes for some interesting menus.

    Like

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