Saturday, November 26, 2016

Crispy Sliced Roasted Potatoes


1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

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