2000s Recipes + Menus

Crisp Oven-Browned Potatoes

  • Active time:20 min
  • Start to finish:1 1/4 hr
December 2008
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 top—a delicious cross between scalloped potatoes and homemade chips.
  • 3 lb large Yukon Gold potatoes
  • 1/2 stick unsalted butter, melted
  • 3 tablespoons olive oil
  • Equipment:

    an adjustable blade slicer
  • Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
  • 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.
  • 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.
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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