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The thinner the potatoes are cut, the crispier they'll become in the oven.

Source: Everyday Food, December 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The thinner the potatoes are cut, the crispier they'll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.

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  • ALR4772325DW
    3 APR, 2017
    Can you eat this dish room temp?
    Reply
  • AmateurInTheOven
    24 NOV, 2014
    Does anyone know if this recipe would work well with sweet potatoes instead? Thanks in advance!
    Reply
    • dee-en
      8 DEC, 2014
      There's a sweet potato version of this one on the smitten kitchen blog
  • LizzyCarole
    3 SEP, 2011
    I made this in my seasoned cast-iron skillet (very bacon-flavored) and it turned out great. However, I would never try it without a mandoline.
    Reply
  • msabatier
    5 FEB, 2011
    @mrwhalen: Probably bacon. My plan is to use a cast-iron skillet in which I've cooked bacon instead of the oiled baking dish. Then wedge the torn bacon slices between the potatoes.
    Reply
  • MS12089930
    13 JAN, 2011
    I made this and it took forever! I felt it needed something more. Not sure what
    Reply
  • vacanti
    31 DEC, 2010
    I made these potatoes for dinner tonight, but I cut the recipe in half and it turned out very good. It was very easy with a mandolin. I had this with pan-seared thick cut pork chops and it was like have a restaurant meal at home. It looked so impressive. I will make these again. YUM!
    Reply
  • pomdecouer
    14 DEC, 2010
    has anyone made this succesfully? I am terrified I'm going to destroy it, as I always do with thin, crispy potato things.
    Reply
  • MessyVirgo
    16 NOV, 2010
    I wouldn't adjust the time at all. One layer of potatoes is going to cook in the same amount of time regardless of the diameter of the pan.
    Reply
  • weee
    11 JAN, 2010
    how would i adjust cooking time for individual sizes vs the larger size?
    Reply

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