Note: You can skip the vinegar step if you don't care for the "tang"...
- 4 large russet potatoes, peeled and sliced diagonally about 1/8"thick
- 1/2 cup white wine vinegar
- 1/4 cup butter, melted
- Coarse-ground sea salt
Preheat oven to 500°F.
In a large bowl, toss potatoes in the vinegar. Allow to soak for about 5 minutes.
Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the melted butter.
Bake for 15-20 minutes or until the edges are golden brown. Transfer to a plate lined with parchment, sprinkle with the sea salt (to taste).
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