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Baked Potato Slices

Recipe photo courtesy of Richard Gerhard Jung

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

Source: Martha Stewart Living, January 2002

Servings

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.

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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Reviews

113

How would you rate this recipe?

113

paleomoxietoxi

2 NOV, 2015

I liked this. I would use less thyme and less alt next time. I thought I liked it salty but apparently not! I'm not sure I liked the coarse salt with these. But I would make them again. Nice treat.
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