Oven roasted potato slices
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Oven roasted potato slices

Like healthy French fries.

2.5lbs Yukon Gold potatoes, rinsed & cut into 1/2" slices
1 tsp table salt
1 Tbs salt (for the water)
5 Tbs olive oil
Ground black pepper

Adjust oven rack to lowest position, place rimmed baking sheet on rack, heat oven to 450F

Place taters & 1 Tbs salt in Dutch Oven, add cold water to cover by 1". Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 min.

Drain well and transfer to large bowl.

Drizzle w/ 2 Tbs oil and 1/2 tsp salt; using rubber spatula, toss to combine.

Drizzle w/ another 2Tbs oil and 1/2 tsp salt.

Continue to toss until exteriors of potato slices are coated with starchy paste - 1-2min.

Working quickly, remove baking sheet from oven & drizzle remaining oil over surface.

Carefully transfer potatoes to baking sheet and spread into even layer (skin side up on end pieces).

Bake until bottoms of potatoes are golden brown & crisp, 15-25min, rotating baking sheet after 10min.

Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10-20min longer.

Season w/ salt & pepper to taste and serve immediately.