Baked Potato Slices
Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.
- Servings: 4
Photography: RICHARD GERHARD JUNG
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
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.
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.