Potatoes are one of my favorite foods, right up there with chocolate. I have a go-to recipe that I adore, but I’m always willing to try something new.
I wanted something that I could pair with anything, but especially the new baked chicken and brussels sprouts salad recipes I discovered online.
I found this recipe and then made the following modifications:
I had two gigantic red potatoes, so instead of just halving smaller ones, I sliced these two up rather thin.
Also, I melted the unsalted butter and added it to the potatoes before baking.
And I completely forgot to add the parsley.
What I would do differently next time: line the pan with foil first, even though I oiled it before I baked the potatoes, several stuck hard to the pan.