I gave my father a subscription to Gourmet as a Christmas present 20 years ago and have been reaping the rewards ever since. This simple oven-fried potatoes recipe came from a 1985 issue. It has been so much part of our family I thought dad had invented it. These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good, and like anything really really good probably shouldn’t be eaten more than once or twice a month.
Use a mandoline if you have one to help cut the potatoes in thin, even slices.
- 4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
- 1/2 stick (1/4 cup) of butter, melted
- Coarse salt to taste
Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets; if you have a non-stick cooking spray, this works fine for greasing the pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.