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Home ยป Crispy Potato Bake

Crispy Potato Bake

August 30, 2011 //  by Donielle Baker

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There have been times that I tried a low carb diet, even keto at a time or two, but to honest? I’ve found that including carbs in my fertility diet has been helpful in regulating my cycle as well as my mood. I try not to go overboard, and I get a lot of my carbs from vegetables instead of pasta and bread, and potatoes (especially this crispy potato bake) have been a great addition to my meals in place of the white bread rolls we used to eat.

crispy potato

They do take a bit of time to make, especially if you don’t own a mandolin, but they are definitely worth it! Get them in the oven along with a roast chicken and steam some veggies for a healthy whole food meal!

Print Recipe
5 from 1 vote

Crispy Potato Bake

Add flavor to your potatoes!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: potato bake
Servings: 6 servings
Calories: 346kcal
Author: Donielle

Ingredients

  • 5 tablespoons unsalted butter melted
  • 4 pounds russet potatoes peeled
  • 3-4 small onions or shallots
  • 2 cloves garlic
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375 degrees and melt butter. Grease a mid-sized casserole pan with a tablespoon of the butter.
  • Slice potatoes very thinly and arrange vertically in the dish.
  • Also slice the onion and garlic into circles (not chopped) and slide between the layers of potato.
  • Brush with remaining butter and sprinkle with salt and pepper.
  • Bake 1 hour, covered. Uncover and bake an additional 20-30 minutes until potatoes are cooked through and crispy on top.

Notes

Dairy free version - use melted lard, coconut oil, or olive oil in place of butter.

*This post is linked to Real Food Wednesday

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker

@donielle

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Category: Fertility diet recipes, Gluten Free, Side DishesTag: fertility diet, Recipe

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Reader Interactions

Comments

  1. Evin Cooper

    August 30, 2011 at 11:09 pm

    Oooh these look AWESOME.

  2. Sarah

    August 31, 2011 at 6:59 am

    These look great! I saw that you said combine butter and oil but I did not see how much oil….

    • donielle

      August 31, 2011 at 1:38 pm

      @Sarah, Sorry – I had the post drafted and then changed it! I was using 3 Tbsp butter and 3 Tbsp oil like the original recipe, but switched to all butter since I don’t like to heat fragile oils. ๐Ÿ™‚ I changed the recipe – thanks!

  3. Tracey

    August 31, 2011 at 6:56 pm

    Could I use all coconut oil? Have a dairy-free child here and I’m just learning about traditional foods/cooking. I’m not sure if they replace each other equally (if at all). Thanks!

    • donielle

      August 31, 2011 at 8:33 pm

      Yes – coconut oil would work beautifully! ๐Ÿ™‚

  4. ReneeH

    September 21, 2011 at 5:05 pm

    Looks delicious! I have a recommendation regarding the aluminum foil, given to me by my nutritionist. She said if I absolutely MUST use it (which is not a daily or even monthly event, honestly), to use a slightly-smaller piece of parchment paper between the foil and the food, as a barrier to prevent the fils’ touching the food. The reason for this barrier is because as the food heats up and water condenses on the foil, it accumulates “foil additives” (you know– JUNK!) and then drips back down onto the food, bringing the junk down with it. This can be done when making foil “packets” for grilling, as well.

    • donielle

      September 30, 2011 at 10:03 pm

      @ReneeH, Great tip! A lot of times I’ll just use a cookie sheet or something on top too.

  5. Janelle

    January 15, 2013 at 5:05 pm

    This sounds delicious! My husband loves potato side dishes, so I know he won’t mind me trying them. ๐Ÿ™‚

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