Recipe information
Yield
serves 4
Ingredients
Vegetable oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat the oven to 400°F. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put the potatoes, oil, and cayenne in a large bowl; season with salt and black pepper. Toss to combine.
Step 2
Arrange the potato slices on the prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown, about 30 minutes. Spread the potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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