This is the new way to roast potatoes. No soggy insides, just purely delicious thin slices of crispy potato goodness.
3 russet potatoes cleaned and thinly sliced
3 Tablespoons butter
2 Tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
Thyme sprigs for garnish
Prep Time: 10min | Cook Time: 60min
Preheat the oven to 400 °F and lightly spray a shallow baking dish with cooking spray.
Melt the butter and stir in the olive oil and garlic. Set aside.
Thinly slice the potatoes using a mandoline or food processor. Arrange the slices vertically and pour over the butter mixture. Generously season with salt and pepper and place a few sprigs of thyme over top.
Place the dish on a baking tray and cover loosely with foil. Bake for 60 minutes or until golden brown and crispy on the edges.
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