Like healthy French fries.
(from the 👩🏻🍳 wizards at americas test kitchen)
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.