I had more yukon gold potatoes than I knew what to do with after making faux veal stew (I used turkey tenderloin in place of veal). I figured it couldn’t hurt to try roasted potato slices, since I frequently roast asparagus as a side dish, and make my own fresh pasta sauce with roasted tomatoes.
During dinner, Hubsters exclaimed: “I hope you’re planning to blog about these – they’re amazing!”
And my 3 year-old emphatically stated that we should have garlic potato slices for dinner every night.
What’s the magic ingredient?
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