Add to your recipes 0 previous edits

Shingled Roasted Potatoes


  • 6 Russet potatoes
  • 2 tbsp olive oil
  • salt


  1. Preheat over to 425.

  2. Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact.

  3. Brush slice portion of potatoes with olive oil. Season with coarse salt.

  4. Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.

Send us your comments, suggestions or bug reports!