One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities wearing t-shirts and shorts. In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our "winter eating." Although typically more of an appetizer, I made these loaded baked potato rounds for dinner the other night. I presented them to the boys as potato chips. "Why are you letting us eat potato chips for dinner, Mom?" Because I'm a super-cool mom. And because they are super yummy!
Start out with a handful of baby red potatoes. They are the perfect size for these rounds and I just happen to be madly in love with baby reds.
I tried slicing the potatoes with my mandolin and it was a disaster. My sharp and trusty chef's knife was a much better option. Slice the potatoes so they are no more than 1/4 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil. Sprinkle some kosher salt over the tops.
Bake them until they are perfectly browned. Yum!
Add delicious toppings and throw back in the oven.
Until your mouth is watering. Let those babies cool for a minute. Overly eager mouths will get burned. Trust me.
Dinner tonight? CUPCAKES!