garlic aioli sauce. I like to serve them on top of my garlic aioli. Randy said this is his absolute favorite way that I serve potatoes. I hope you enjoy them as much as he does.
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices (I used Russets.)
1 tablespoon unsalted butter, melted and divided
Preheat oven to 450°.
Combine salt and pepper in a small bowl.
With a sharp knife or mandoline, or the slice blade on a food processor, slice the potatoes into thin slices. Pat the potato slices dry on a kitchen towel.
Melt 2 1/2 tablespoons butter in a 10-inch ovenproof dish over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan;
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate and cut into wedges.
I served my Garlic Aoli on the side. I love potatoes with my garlic aoli!