Roasted Potato Slices
Crispy, golden-brown rounds achieved through a cold-start oven technique
Why This Recipe Works
Starting these potatoes in a cold oven allows them to steam under foil as the temperature rises, ensuring a creamy interior. It is a reliable method for achieving a deep, even browning without the extra step of parboiling.
Instructions
Line a heavy-duty rimmed baking sheet with aluminum foil and coat with vegetable oil spray.
Toss the potatoes with the oil, salt, and pepper in a large bowl until evenly coated.
Arrange the potatoes in a single layer on the prepared baking sheet and cover the pan tightly with foil.
Place the baking sheet on the middle rack of a cold oven, then set the temperature to 425 degrees and cook for 30 minutes.
Remove the baking sheet from the oven and discard the top layer of foil. Return the potatoes to the oven and roast until the bottom edges are golden brown, about 15 to 25 minutes.
Flip the slices over using a thin metal spatula and continue to roast until the other side is golden brown, about 18 to 22 minutes.
Let the roasted potatoes cool on the sheet for 5 to 10 minutes; this allows them to release more easily from the foil. Transfer to a dish and serve warm.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
