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Baked Potato Slices


Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

  • Servings: 4


Source: Martha Stewart Living, January 2002


  • 1 1/2 pounds Yukon gold potatoes, peeled, very thinly sliced
  • 2 tablespoons olive oil, plus more for pan
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.

  2. Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.

Cook's Notes

A Japanese or French mandoline is great for slicing vegetables uniformly -- anywhere from very thin to thick -- and takes much less time than slicing by hand with a knife.

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