Ingredients
1 1/2 pounds russet potatoes (cleaned, and sliced 1/4 inch thick)2 tablespoons olive oil
1/2 teaspoon dried rosemary (crushed)
1/2 teaspoon dried thyme leaves (crushed)
sea salt and black pepper (to taste)
1 cup shredded sharp cheddar cheese
5 slices uncured bacon (cooked and chopped)
1/4 cup sour cream or Greek yogurt (plus more for serving)
1/4 cup pico de gallo style salsa (plus more for serving)
2 minced green onions
1 Tablespoon chopped cilantro leaves
Instructions
- heat kitchen appliance to 450 degrees.
- Wash and dry potatoes, going away skin on.
- Slice potatoes into 1/4 in. rounds and place in a very giant bowl.
- Drizzle vegetable oil, rosemary, and thyme over potatoes. Stir to mix.
- Place potatoes, in a very single layer, on a lubricated baking sheet. Bake for twenty minutes, turn over, and continue baking for a further twenty minutes.
- take away potatoes from baking sheet and place on a flat-sided forged iron pan, slightly overlapping the sides.
- Sprinkle with cheese and bacon, and come to the kitchen appliance for three to four minutes, or till cheese is totally fusible.
- Sprinkle with inexperienced onions and cilantro, and serve with Greek dairy product or soured cream and condiment.
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