|3||tablespoons olive oil|
|3||large russet potatoes, scrubbed and dried|
|Salt and pepper, to taste|
1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets. Brush them with some of the oil.
2. Set the sheets in the oven while you slice the potatoes.
3. Using a mandoline or straight-bladed chef's knife, cut the potatoes lengthwise into 1/4-inch pieces. Carefully remove the baking sheets from the oven and set them on a heatproof surface.
4. Arrange the potato slices on the baking sheets. Brush with oil and sprinkle with salt and pepper. Roast the potatoes for 12 minutes or until they brown on top. Use a wide metal spatula to turn them and roast the other side for 12 minutes more or until the potatoes are golden brown and very crisp. If the potatoes at the edges brown earlier, turn them over when they are brown. Drain the potatoes on paper towels. Sheryl Julian