Crisp Oven-Browned Potatoes |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden topa delicious cross between scalloped potatoes and homemade chips. Ingredients:
3 pounds large yukon gold potatoes |
1/2 stick unsalted butter, melted |
3 tablespoons olive oil |
Directions:
1. Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
2. 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.
3. 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.
4. Cooks note: Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.
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