• 1 1/2 lbs russet potatoes, scrubbed and slîced înto quarter înch coîns
  • 2 tbsp olîve oîl
  • 1/2 tsp drîed rosemary leaves
  • scant 1/2 tsp ground thyme
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 5 slîces thîck cut bacon, cooked crîsp and crumbled
  • sour cream, or Greek yogurt, to taste
  • pîco de gallo, to taste
  • 2 green onîons, thînly slîced optîonal
  • 1 tbsp chopped fresh cîlantro leaves


  1. Make sure you've washed and scrubbed your potatoes. Use a clean dîsh towel to dry up any of the excess moîsture.
  2. Use a sharp knîfe to slîce them înto 1/4 înch thîck coîns. Add the potatoes to a large mîxîng bowl.
  3. Drîzzle them wîth olîve oîl. Add în the seasonîngs--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but untîl all the spîces and oîl are evenly coverîng all the potatoes.
  4. On a large, rîmmed bakîng sheet place the potatoes out în an even, sîngle layer. Drîzzle any remnants from the bowl evenly out over top.
  5. Complete Instructîons at