This is a variation of the Potatoes Poupon recipe which I've had in my collection for at least a decade. Not wanting to make 8 servings nor having red potatoes in the house, I chose to scale down the recipe and use the yellow flesh potatoes I had in the house. The end result was something which tasted like a french fry without the salt which was completely consumed within one hour of being removed from the oven.
Short Plank Potatoes
1 tablespoon olive oil
2 ½ tablespoons deli or brown mustard
½ teaspoon minced garlic
¼ teaspoon italian seasoning
1 pound yellow flesh potatoes such as yukon gold washed and eyes poked out
1) Place oven rack on middle rung.
2) In a medium bowl combine olive oil, mustard, garlic and italian seasoning.
3) Slice potatoes into planks approximately ¼-inch wide, 1 ½-inch long and 1/8-inch thick. The key is to have the planks all about the same size.
4) Toss potato planks in oil-mustard mixture until most are evenly coated.
5) Place potato planks in single layer on a cookie sheet. If all planks don't fit, that's okay. If possible, place larger planks on outside of cookie sheet and smaller pieces inside as this will help with even cooking. Lightly spread small amount of oil-mustard mixture over any potato plank not coated.
6) Bake in 425 degree farenheit oven for 10 – 20 minutes or until majority pieces are lightly browned.
7) Remove from oven. Cool for 5 minutes and move to serving dish.
8) Repeat steps 5 – 7 as many times as needed.
9) Store any leftovers (if there are any) in airtight container in refrigerator.
Short Plank Potatoes ready to be served
