Crisp Oven-Browned Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons olive oil
- equipment: an adjustable-blade slicer
- 1/2 stick unsalted butter, melted
- Carbohydrate 30 g(10%)
- Cholesterol 15 mg(5%)
- Fat 11 g(17%)
- Fiber 4 g(15%)
- Protein 3 g(7%)
- Saturated Fat 4 g(22%)
- Sodium 11 mg(0%)
- Calories 226
Preparation Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish. Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil. Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more. Cooks’ note:Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.
Preparation Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish. Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil. Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more. Cooks’ note:Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.
