Oven-Roasted Sliced Potatoes

These rustic Oven-Roasted Sliced Potatoes will please with their herbed flavor and crispy, crunchy edges.

This is a simple, rustic potato side that somewhat resembles the classic French dish pommes Anna in the crispiness and browning of the potatoes. It is different, however, in that these potatoes are flayed out rather than stacked onto each other and that these are cooked in olive oil instead of the butter used in pommes Anna. The fairly high temperature cooks the potatoes throughly underneath and browns the tops and edges, giving them a crisp texture. I usually serve them as a side to a heartier dish and usually accompany them with a salad. Today I served them with my dinner of Middle Eastern cabbage rice pilaf with simple tomato, cucumber, and herb salad.

Any oven safe dish should work for this recipe. I use a 10-inch round ceramic dish that fits 4-5 sliced Russet potatoes. I’ve also used glass pans (round and square) in the past and that also works well. I haven’t tried a metal pan yet, so I’m not sure if that would brown the potatoes too much underneath. Whichever pan you use, don’t worry too much about arranging the potatoes perfectly. As long as you expose each slice a bit, and don’t pile a bunch of slices on top of each other, they will look great and cook evenly. If after the elapsed cook time you notice that the potatoes could use some more golden color, just broil them quickly for a minute or two to get the desired browning.

Oven-Roasted Sliced Potatoes

 

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These rustic Oven-Roasted Sliced Potatoes will please with their herbed flavor and crispy, crunchy edges.

Author: Lands & Flavors

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

1. 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.
2. 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.
3. 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.

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