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Baked Potato Slices

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    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.
    Martha Stewart Living, January 2002
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

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