I saw these potatoes on Pinterest and immediately showed my husband. Of course they looked delicious, but were they everything Pinterest cracked them up to be? The vote is in…. drumroll please…. YES! They were absolutely awesome for so many delicious reasons!
How I Did It
First, I should say I used red potatoes. I saw a variety of potatoes being used but my husband grocery shops and he picked red potatoes so red potatoes it was!
Second, I used butter instead of olive oil. Sometimes I do toss potatoes in olive oil before baking but I wanted to put slices of butter between the potatoes because it looked cool! I didn’t put butter between every slice, I onlyput 3 really thin pieces in each potato.If you want to do this make sure your butter is cold or it might not work out so well.
Third, I saw a few different spice mixes but I went with good ol’ fashioned kosher salt and fresh cracked black pepper.
Fourth, I baked them in a cast iron skillet and this was the key to getting this really amazing, crispy bottom that made them some of the best potatoes I’ve had. I wouldn’t even consider making them without the cast iron skillet!
Cutting the Potatoes
To get your slices spread apart like an accordion for a nice, crispy finished product you need to slice ALMOST the whole way through. If you don’t go far enough your potatoes wont spread apart, but if you go too far you’ll slice through the potato. So you see, it is kind of an art that takes practice. My slices weren’t as thin as I could get them, so next time I’ll keep that in mind. I also accidentally sliced through one or two potatoes but it was no big deal, I just stood the slices up next to the others and it was fine. I realized toward the end that if I angled my knife I had a better idea of when to stop cutting. Overall, there were a few imperfections but they were still amazing and will be our new go-to potatoes!
I also bake off two bone in chicken breasts at the beginning of each week to use in meals and in place of lunchmeat for my 1st grader’s lunch. For this reason I did not include cooking the chicken in the directions, however I simply season them with salt, pepper, and olive oil and bake at 350 degrees for about an hour. When they cool I pull the meat from the bones and store in the refrigerator until I need the chicken. It is so simple and saves me time throughout the week. If you want to use boneless chicken breasts, you can cut them into small chunks and sauté with the diced peppers and garlic. Alternatively, a half pound of ground beef or a can of black beans would be great in this recipe as well. 
