3 Olive Oil
1 Garlic
4 1/2 Potatoes
1 Kosher Salt


Preheat oven to 375.
Stir together oil and garlic in a large bowl.
Peel potatoes and diagonally cut crosswise into 1/2 thick slices, discarding ends.
Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1deep and sprinkle with kosher salt.
Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more.
Season potatoes with salt and transfer, crusted sides up to a platter.,
Makes 8 servings.
Note: Do NOT use a dark aluminum baking pan (including non-stick for this recipe because the potatoes will burn.