Baked Potato Slices

 A Japanese or French mandoline is great for slicing vegetables uniformly -- anywhere from very thin to thick -- and takes much less time than slicing by hand with a knife. Serves 4.

Ingredients:

• 1 1/2 pounds Yukon gold potatoes, peeled, very thinly sliced
• 2 tablespoons olive oil, plus more for pan
• 2 teaspoons fresh thyme leaves
• Coarse salt and freshly ground pepper 

Directions:

1. Step 1

   Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.

2. Step 2

   Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.
   
   
   
   
   Recipe by Martha Stewart Living