A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.
Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled, very thinly sliced
2 tablespoons olive oil, plus more for pan
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat the oven to 400°F, and place the rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.
Step 2
Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until the potatoes are golden brown and crisp in places, about 30 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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