Garlicky Baked Potato Thins


4 russet potatoes, scrubbed and sliced with a mandolin

6 garlic cloves, minced

1 tbsp fresh thyme leaves

1/4 cup unsalted butter, melted, divided

1/4 cup olive oil, divided

salt and pepper to taste


1 Preheat oven to 425.  Butter a 9x13 baking dish and set aside.

2 Using a mandolin or sharp knife, slice the potatoes into thin rounds.  Lay one layer of potatoes on the bottom of the baking dish and sprinkle with garlic and thyme.  Drizzle 1/3 of the butter and olive oil over.  Salt and pepper to taste.  Repeat with 2 more layers of potatoes, butter/olive oil and spices.

3 Bake for 30 minutes or until desired doneness.  Serve hot.

Recipe courtesy of Farmgirl Gourmet.