Baked Garlic Butter Potato Rounds Recipe Recipe 435

Steps:

• 1. Preheat oven to 400 degrees F Coat both sides of potato slices with butter, Add salt, pepper and garlic; Place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
• 2. When potatoes are ready, top with bacon, cheese, and green onion Continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all).
• 3. Serve with sour cream if desired.

Steps:

• Preheat the oven to 400 F. Line a baking sheet with parchment paper and grease the paper with the olive oil. Rinse the potatoes in cold water, pat dry and cut into slices about 1/4 inch wide. Put into a deep bowl. Melt the butter, stir in the salt and pepper and the minced garlic. Pour the melted butter/garlic mixture over the potatoes and toss to coat. Place the potatoes onto the prepared baking sheet. Do not stack them. Place into the preheated oven and bake for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready and still hot, sprinkle on the freshly grated Parmesan cheese and cook another few minutes until the cheese has melted. Serve hot.

Steps:

• Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble.
• Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese.
• Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

Steps:

• Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.

Steps:

• Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
• Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.