Crispy Roasted Potato Rounds

Crispy Roasted Potato Rounds


2 large russet potatoes

2 tablespoons olive oil

1 tablespoon sea salt


Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.


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