Potatoes à la Angie

My friend Angie does not cook a whole lot… but what she does cook, she does very well.

Every time she invites me over for dinner she prepares her specialty – Potatoes with Butter, Onions and Bacon. Well, I decided to immortalize her recipe making it a vegetarian version. These are a super easy way to make a potato side dish or even as a simple, quick lunch with a side salad. That’s what I had for lunch today…

POTATOES À LA ANGIE

3 medium red skinned potatoes, washed and sliced thin using a mandoline

½ onion, sliced thin

2 tbs butter

1-2 slices of veggie bacon, cut into small pieces (optional)

2 tsp adobo

Pre-heat oven to 400° F.
I used a mandolin to thinly slice the potatoes… you can do it with a sharp knife, but I find the mandoline to be extremely consistent and easy to use. BE CAREFUL, the mandoline’s blade is super sharp and I have been known to almost loose a finger tip to a mandolin (long story that shall not be told while talking about food, but it’s important how sharp these things are…)
We’ll be making a layered potato dish, so…
In a small buttered casserole dish, place a layer of potatoes. Sprinkle lightly with adobo. Dot each potato slice with a bit of butter. Place a light layer of onions. Repeat the layering process until you’ve finished with all the potato slices. It yielded me for about 3-4 layers of potatoes.
When you place the last of the potatoes, sprinkle with the last of the adobo. Dot again with butter and sprinkle the pieces of veggie bacon on top.
Roast in oven for about 30-40 minutes until potatoes are done. Check them at about the 30 minute mark, if you feel it needs more time but the top is too crispy, cover it with a piece of foil paper, tying for the paper not to touch the potatoes… to avoid over browning.