Photo by Karen Hermann
SERVES 4–6
3 russet potatoes, sliced into ¼-inch rounds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
½ cup olive oil
Grated Parmesan or sharp cheddar cheese
Preheat oven to 425 F. In a large bowl, soak potato slices in cold water for 30–60 minutes. Pat dry potatoes and place in a single layer on a baking sheet sprayed with cooking oil. In a small bowl, mix salt, pepper and Italian seasoning. Sprinkle one side of potatoes with mix and brush with olive oil. (You can also use olive oil spray.) Turn potatoes over and repeat. Bake in preheated oven for 15 minutes; flip over and bake for another 15 minutes, until browned on the outside but soft on the inside. Serve with your favorite condiment or garnish with grated Parmesan or cheddar cheese.
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