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Baked Potato Slices

Recipe photo courtesy of Richard Gerhard Jung

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

Source: Martha Stewart Living, January 2002
Servings

Ingredients

Directions

Cook's Notes

A Japanese or French mandoline is great for slicing vegetables uniformly -- anywhere from very thin to thick -- and takes much less time than slicing by hand with a knife.

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  • paleomoxietoxi
    2 NOV, 2015
    I liked this. I would use less thyme and less alt next time. I thought I liked it salty but apparently not! I'm not sure I liked the coarse salt with these. But I would make them again. Nice treat.
    Reply

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