READY IN: 55mins


  • 2mediumyukon gold potatoes, scrubbed and sliced into 3/8-inch thick rounds
  • 1tablespoonwhite vinegar
  • 1tablespoonolive oil (substitute with infused oil such as rosemary)
  • 1tablespoonbacon fat
  • 1tablespoonlemon juice
  • 12 tablespoonherbes de provence (to taste)
  • 12 teaspoongarlic salt
  • 14 teaspoonhot paprika (to taste)
  • 14 teaspoonsea salt, ground(to taste)
  • 14 teaspoonblack pepper (to taste)
  • 1tablespoon chopped parsley, for garnish

    Serving Size: 1 (163) g

    Servings Per Recipe:2

    Calories: 186

    Calories from Fat 62 g 34 %

    Total Fat 7 g 10 %

    Saturated Fat 1 g 4 %

    Cholesterol 0 mg 0 %

    Sodium 298.5 mg 12 %

    Total Carbohydrate29 g 9 %

    Dietary Fiber 2.8 g 11 %

    Sugars 1.5 g 5 %

    Protein 2.8 g 5 %


  • Preheat oven to 450ºF and line a baking sheet with foil; set aside.
  • Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
  • Drain them in a colander and pat them dry with paper towels.
  • Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
  • Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
  • Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.
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