Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn.
Active time: 15 min Start to finish: 1 1/2 hr
Recipe information
Yield
Makes 8 servings
Ingredients
3 tablespoons olive oil
1 tablespoon minced garlic
4 1/2 lb large yellow-fleshed potatoes such as Yukon Gold
1 teaspoon kosher salt
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt.
Step 3
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.
Step 4
Season potatoes with salt and transfer, crusted sides up, to a platter.
