You can never have enough good side-dishes in your repertoire. A beautiful piece of meat, fish or chicken sells itself. It really doesn’t need much to taste fantastic. With a drop of good quality olive oil, some butter, pepper and salt you can come a long way.
Side dishes are different, though, yet they are what makes a simple dinner a great meal. Just because you serve it on the side doesn’t mean it should be any less important, or even less spectacular. I love side dishes, always try and put as much flavor as possible in them but mainly I go easy on the oil, cream and butter.
That’s why I like these oven potatoes so much. They’re low-fat when made like this, but really flavorful and easy to make. Perfect for every day cooking.
Milk (between 1/4 and 1/2 cup)
Salt & Pepper
This dish is so simple, only a handful of basic ingredients. Start by peeling the potatoes. Use as much as you normally would, or a little more, since they’re pretty darn tasty. When slicing the potatoes try and keep an even thickness, using a very sharp knife helps. Layer them in a lightly oiled oven dish. I’m never fussy about layering them, I just try and get in as many in as possible without them overlapping each other too much. Royally sprinkle them with salt and pepper, make sure you also get some in between the layers.
This is all there is to it. Egg, milk, basil, bowl, whisk. Simple. I’m always surprised most people merely use basil for Italian style dishes and not much in every day cooking, it’s such a fantastic herb to work with. You can also use rosemary, sage, thyme. Fresh or dried. Whatever floats your boat.
Crack the egg, add the milk (I used low fat milk and really, you won’t taste a difference) and add the chopped basil.
Now whisk. I know I know, I’m overdoing the egg photos, but look at how pretty and fresh the colors are! The yellow and green against the whiteness of the milk. I just can’t help myself, it’s stronger than I am!
Pour the egg mixture over the potatoes, also pour some in between the layers or the dish will end up looking like fritata with little egg puddles, though it’s tasty, it’s not what we’re after here.
Cover the tray tightly with aluminum foil.
Place the potatoes in a preheated oven at 400F (200C), for roughly 45 minutes. Time depends on the quantity and thickness of the slices of course. They should be fork tender. When done, turn on the broiler and give them an additional 5 to 10 minutes, until they’re golden brown and slightly crispy on top.
If you do want to kick the protein and fat levels up a nudge, a very tasty way of doing this is to add a handful (or two) grated cheese right before you put them under the broiler.
Try not to eat all of them all by yourself! :)