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.