Dave's Lemon and Garlic Crispy Potatoes

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Chuck and I met Dave in the grocery store. He told us about these delicious potatoes he’d made the night before. Of course, we had to try to duplicate them. Yum! Thanks, Dave!—Barb L.


Serve: 2-3


4 russet (baking) potatoes, peeled and sliced into ½" rounds

2 Tbsp Flying Olive Lemon or Garlic Extra Virgin Olive Oil, or a Combination, divided

1 tsp dried oregano

Freshly ground black pepper

Sea or kosher salt

3 cloves garlic, sliced thinly

1-2 tsp lemon zest, if desired


Preheat oven to 400 degrees F.

Pour 1 Tbsp Flying Olive EVOO of Choice in the bottom of a large baking sheet with sides. Place the potatoes in a single layer in the pan and sprinkle with half the oregano, salt, and pepper. Flip the slices over and add the remaining Flying Olive EVOO of Choice, oregano, salt, and pepper. The potato slices should be coated with the EVOO.

Bake for 15-20 minutes. Remove from oven and flip the slices over. Return to oven and cook an addition 15 minutes. During the last 5 minutes, add the slices of garlic and return to the oven (this is to prevent the garlic from burning.)

Remove from the oven when crispy and brown. Serve with a sprinkling of lemon zest, if desired.

Submitted by Dave R., Loveland, OH