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20 minutes
15 minutes
35 minutes
- 4 russet potatoes (or 6 Yukon gold potatoes), peeled and sliced diagonally 1/8 inch thick
- 1/2 stick (1/4 cup) of butter, melted (can use extra virgin olive oil instead)
- Kosher salt to taste
- Preheat the oven to a high 500°F (260°C) and grease 2 large baking sheets generously with non-stick cooking spray. Use sturdy baking sheets or a flat roasting pan that can withstand high heat to avoid warping.
- Soak the potato slices in ice water for 5 minutes to remove excess starch. Drain and pat dry with paper towels.
- On a baking sheet, lay out the potato slices in a single layer. Brush the slices with melted butter using a pastry brush.
- Place in the oven at 450°F (230°C and bake until the edges are golden brown, approximately 12 to 15 minutes, adjusting for your oven's characteristics.
- Finish with a sprinkle of salt before serving: Take the dish out of the oven and add a touch of salt before serving.
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