The Academy Awards take place on March 7th. By now, I would’ve seen most of the movies, but alas, I’ve only seen Julie & Julia, which I loved. Meryl Streep, in my opinion, is a sure bet for Best Leading Actress in this movie. It was a sweet movie that I’ll bet had food bloggers fantasizing like crazy!
If it weren’t for my food blogger compadres, I might not have even thought of having an Oscars party, but they’ve all inspired me to pull out all the stops. Which will give me a chance to wear, once again, the only long, elegant dress I own. I’m going to town for this one! I’m even going to take out the shiny baubles. I wonder how my apron will look with this get-up.
Pulling this together very last minute. Haven’t figured out the rest of the menu. Hoping my invited guests will bring appetizers deserving of the Oscars. And I hope I won’t be the only one in ballroom attire (it’s actually the dress from my eldest daughter’s wedding – so glad to have a chance to wear it again!).
By the way, I’m sharing this recipe as part of the Gluten Free Progressive OSCAR Dinner Party. I can’t say for sure which potential Oscar winner inspired my contribution, but I do know that I’d be proud to serve these to any of the luminaries walking down the red carpet. One more thing…..a mandoline makes slicing the potatoes very easy. This is the one I have.
Roasted Potato Slices with Smoky Aioli Dip
oil or vegetable cooking spray for coating baking sheets
2 lbs. russet potatoes
3 tbsp olive oil
freshly ground black pepper
pinch cayenne pepper, optional
Preheat your oven to 400 degrees. Lightly coat two baking sheets (with rims) with oil or cooking spray.
Scrub the potatoes and slice into 1/4″ slices.
Put the sliced potatoes into a large shallow bowl with the oil, salt, black pepper, and optional cayenne. Use your hands to turn the potatoes over and over, until they are thoroughly coated.
Arrange the potato slices on the prepared baking sheets, making sure the slices aren’t touching each other. Bake for 15 minutes. Rotate the pans back to front and shelf to shelf, to make sure potatoes roast evenly. Bake for another 10 minutes.
Remove the potatoes to parchment paper to dry. Add more salt if desired.
BTW, I’ve made these roasted potato slices numerous times. Like pancakes, I always have to discard a few of them. Because of hot spots in my oven, some of the slices burn and get too crisp.
Smoky Aioli Dip
1/3 cup mayonnaise (regular or vegan)
1/3 cup yogurt (Greek or soy)
1/2 tsp ground cumin
1/2 tsp sweet paprika (smoky would be nice too)
1/4 tsp onion powder
1 small garlic clove, minced
pinch of salt
few grinds of black pepper
Combine all of the ingredients and mix with large spoon or whisk until blended.
Please make sure you check out the posts from my gluten free buddies hosting this monthâ€™s Gluten Free Progressive OSCAR Dinner Party. They include: