This is a wonderful recipe from Gourmet Magazine.
This is a wonderful recipe from Gourmet Magazine.
Preheat oven to 375.
Stir together oil and garlic in a large bowl.
Peel potatoes and diagonally cut crosswise into 1/2" thick slices, discarding ends.
Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1"deep) and sprinkle with kosher salt.
Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more.
Season potatoes with salt and transfer, crusted sides up to a platter.
Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.
