Roasted Potato Slices with Smoky Aioli Dip

Roasted Potato Slices with Smoky Aioli Dip oil or vegetable cooking spray for coating baking sheets 2 lbs. russet potatoes 3 tbsp olive oil kosher salt freshly ground black pepper pinch cayenne pepper, optional Preheat your oven to 400 degrees. Lightly coat two baking sheets (with rims) with oil or cooking spray. Scrub the potatoes and slice into 1/4" slices. Put the sliced potatoes into a large shallow bowl with the oil, salt, black pepper, and optional cayenne. Use your hands to turn the potatoes over and over, until they are thoroughly coated. Arrange the potato slices on the prepared baking sheets, making sure the slices aren't touching each other. Bake for 15 minutes. Rotate the pans back to front and shelf to shelf, to make sure potatoes roast evenly. Bake for another 10 minutes. Remove the potatoes to parchment paper to dry. Add more salt if desired. BTW, I've made these roasted potato slices numerous times. Like pancakes, I always have to discard a few of them. Because of hot spots in my oven, some of the slices burn and get too crisp. Smoky Aioli Dip 1/3 cup mayonnaise (regular or vegan) 1/3 cup yogurt (Greek or soy) 1/2 tsp ground cumin 1/2 tsp sweet paprika (smoky would be nice too) 1/4 tsp onion powder 1 small garlic clove, minced pinch of salt few grinds of black pepper Combine all of the ingredients and mix with large spoon or whisk until blended.