Potato Planks

This week I bought new patio furniture. It's pretty cool and it was on sale. Plus I had a coupon for and additional $15.00 off. The normal person will make sure the vehicle they're driving is big enough to bring this purchase home in. Not me. I knew the chairs would fit in the back of my Equinox, wasn't really sure the table would. Needless to say the table didn't, until it was removed from the box. Seriously, who needs to see behind them as they drive? Not me. Seriously, the car was crammed full. Getting everything out was almost as much fun as getting the care loaded. We enjoyed a beer outside Friday evening, Saturday morning we indulged in coffee and breakfast outside, and then Sunday we had a late lunch outside. I did some BBQ chicken, potato planks, and a salad. Let's discuss potato planks. They're crunchy on the outside and creamy on the inside. The key to making these successfully is a hot oven, thinly slice potatoes, and nonstick aluminum foil. The nonstick foil is so they don't stick. I used a mandolin to slice the potatoes to a uniform thickness.

Potato Planks
Source: Guy's Big Bite

• 4 Russet Potatoes sliced about 1/4 inch thick
• 1/3 cup olive oil
• 4 cloves garlic, grated
• 2 teaspoons paprika
• 1 tablespoon salt

Preheat oven to 425 degrees.

In a large mixing bowl combine olive oil, garlic, salt, and paprika.  Toss potatoes in the olive oil mixture.  Place potatoes in single layer on prepared baking sheets and place in the oven.  After 15 minutes of baking rotate sheet trays and turn potatoes over.  Continue baking for another 10 to 15 minutes.  Potatoes will be crispy and golden brown in color when done.