These rustic Oven-Roasted Sliced Potatoes will please with their herbed flavor and crispy, crunchy edges.
Ingredients
4-5 medium Russet potatoes
3 Tablespoons olive oil
¾ teaspoon sea salt
black pepper to taste
pinch of red pepper flakes
1½ teaspoons fresh thyme or ¾ teaspoon dried thyme
1 teaspoon chopped fresh rosemary (if you have extra, tuck a few sprigs into the potatoes)
2 cloves garlic, smashed with the side of a knife
Instructions
Preheat oven to 425°F. Peel the potatoes and slice them into thin, even slices (about ⅛ inch thick). A mandolin slicer makes things much quicker but it can be done with a simple chef's knife. Loosely stack the slices back together, then arrange each deconstructed potato into the baking dish. Press and push the slices into the dish, making sure to expose a little bit of each potato slice. Take the next stack of potato slices and align it with the first slices, tucking under the first batch if necessary. Continue until all the slices are arranged into the pan.
Evenly drizzle 2 Tablespoons of the olive oil onto the sliced potatoes then sprinkle evenly with salt, pepper, red pepper, thyme, and rosemary. Take the two smashed cloves of garlic and tuck them under the potatoes in any two free spots you can find.
Bake for 25 minutes then remove from the oven and drizzle the remaining 1 Tablespoon of olive oil evenly over the top before returning the dish to the oven. Bake for another 15-20 minutes or until golden brown and crispy. If you'd like more color, broil it for a minute or two. Serve immediately, they taste best when hot.
Notes
-I usually use Russet potatoes for this, but I have successfully used golden potatoes before. And if you prefer to have the skin on the potatoes, leave them on and slice as directed.
Recipe by Lands & Flavors at https://www.landsandflavors.com/oven-roasted-sliced-potatoes/