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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn. Active time: 15 min Start to finish: 1 1/2 hr Ingredients:
3 tablespoons olive oil |
1 tablespoon minced garlic |
4 1/2 lb large yellow-fleshed potatoes such as yukon gold |
1 teaspoon kosher salt |
Directions:
1. Preheat oven to 375°F.
2. Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt.
3. Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour. Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more.
4. Season potatoes with salt and transfer, crusted sides up, to a platter.
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