INGREDIENTS
- 1-1/2 lbs. russet potatoes, scrubbed and cut into 1/4 inch slices
- 1 tsp. olive oil
- 1 Tbs. unsalted butter, melted
- METHOD
- preheat oven to 425F. Cover potatoes with cold water in a bowl. Let it sit for 15 minutes.
- Drain potatoes and pat dry.
- Coat a baking pan with oil. Add potatoes and toss with melted butter and salt and pepper to taste.
- Bake for 20 minutes. Turn potatoes with a spatula and bake another 15 minutes or until golden and tender.
