• 4servings
  • 45minutes

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Nutrition Info . . .

MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 russet potatoes (6 to 8 oz. each),peeled and cut into 1/2" slices

  2. 6 Tbs vegetable oil

  3. 1 Tbs cornstarch

  4. 1 tsp salt

Instructions Jump to Ingredients ↑

  1. Microwave potatoes: Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in a bowl,wrap tightly with plastic,and microwave until translucent around edges,3 to 5 mins,shaking bowl half -way through to redistribute potatoes. Transfer potatoes to cooling rack and thoroughly blot dry with paper towels.

  2. Heat oil:Coat rimmed baking sheet with 5 Tbs of oil. Transfer to oven and heat until just smoking,5 to 7 mins. Meanwhile,whisk remaining oil,cornstarch and salt in large bowl. Add potatoes and toss to coat.

  3. Bake potatoes: Arrange in single layer on hot baking sheet and bake till deep,golden brown and crisp,25 to 35 mins,flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.


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