Potato Tombstones

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Potato Tombstones
Potato Tombstones
2 lbs. russet potatoes, cut into 1/2-inch thick slices
2 tbsp. vegetable oil
1 tsp. seasoned salt
1/4 cup ketchup
1 small plastic bag

Prep: 10 minutes  Cook: 30 minutes  Serves: 8

Preheat oven to 425°F and line 2 large baking sheets with foil. Cut 2 lbs. russet potatoes into 1/2-inch thick slices; cut away the bottom to make a straight edge (to form the tombstone shape). Brush on both sides with 2 tbsp. vegetable oil and place on prepared baking sheets; sprinkle with 1 tsp. seasoned salt. Cook for 15 minutes. Turn and remove from oven. Place 1/4 cup ketchup in a small plastic bag and cut a small amount off one corner. Squeeze bag gently and write R.I.P. on potatoes or decorate as desired. Return to oven and bake for 15 minutes more. 

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