CRISP OVEN-BROWNED POTATOES

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Crisp Oven-Browned Potatoes image

Provided by Melissa Roberts

Categories     Potato     Brunch     Side     Bake     Christmas     Vegetarian     Mother's Day     Dinner     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

3 pounds large Yukon Gold potatoes
1/2 stick unsalted butter, melted
3 tablespoons olive oil
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
  • Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
  • Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

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