Recipe courtesy of Mary Sue Milliken and Susan Feniger

Roasted Potatoes

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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3 large baking potatoes, peeled

3/4 cup clarified butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 450 degrees. Slice potatoes as thinly as possible across length. (We like to use a mandoline, although a food processor fitted with a 2-millimeter slicing blade will do just fine.) Place potatoes in a large bowl, and rinse under cold running water, until water runs clear, about 5 minutes. Drain and pat dry with paper towels.
  2. Combine potatoes with butter, salt and pepper in a medium bowl. Toss to coat.
  3. Arrange potato slices in 2 or 3 layers on a medium jelly roll pan or baking sheet. Bake 30 to 35 minutes, until the edges are golden brown. Tip pan to drain off excess butter, cut into wedges, and serve immediately.
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