Crispy Potato Bake

A few weeks ago I saw this recipe from Martha Stewart on Pinterest.com for a Crispy Potato Bake. It looked so pretty with all of the potato slices standing upright and nicely browned and crisped that I just knew I would have to try it. Being the Holiday weekend I was at my parents house and grilled steaks were for dinner and I knew potatoes would go nicely with them so I got to carefully slicing. I think this turned out very well and is versatile in that you can spice the potatoes to go with your meal, and for a special treat you could sprinkle some shredded cheese over the top in the last five minutes for a real ooey gooey dish.

Crispy Potato Bake: Serves 4-8

3.5lbs Russet Potatoes
1 Large Onion - Thinly Sliced
1-1/2TB Butter - Melted
1-1/2TB Olive Oil
Onion Powder
Salt & Pepper

Scrub the potatoes and thinly and evenly slice the potatoes. I took my time and got the potatoes sliced around 1/8" thick. Try to keep the potatoes stacked together so you can easily arrange them upright in the pan. Spray a large casserole dish (approx 9-10" across) with cooking spray, and place half of the butter and olive oil on the bottom of the pan. Arrange the potatoes upright in the pan and place the onions in between the potato slices. I placed them every 2-3 potato slices the whole way around the casserole. Gently brush or pour the remaining butter and oil over the potatoes and liberally sprinkle with the seasonings. Place in a 375° oven for 90-100 minutes.

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WW: 5 Points Plus / serving @ 8 servings
10 Points Plus / serving @ 4 servings