Oven-roasted Russet Potato Rounds

Oven-roasted Russet Potato Rounds

Oven-roasted Russet Potato Rounds 1920 2560 Daryl Duarte

Oven-roasted Russet Potato Rounds

As an alternative to mashed or creamed potatoes for the Thanksgiving table, you can try this guilty pleasure.  Not exactly fried, but very rich and luxurious.  Although they are simple and require very few ingredients and preparation time, they do need Thanksgiving Day scarce oven time.  For other weeknight meals and special occasions, this is a perfect accompaniment to chicken, fish, and beef.   You can roast them ahead and reheat them, but they should reheat in the oven at a high temperature to get a crisp exterior.  


  • 1 russet potato
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tsp kosher salt


  • Peel the potato. One potato serves two people. Cut the potato into 1/3-inch-thick  round slices – and try to make the number of slices divisible by two for portioning onto the plates at mealtime.
  • Place the potato rounds into a medium-sized oven-proof non-stick skillet, dot with butter, and coat evenly in olive oil and salt.
  • Roast at 400 degrees for 20 minutes. Carefully remove the pan from the oven (being mindful of hot handles) and using a flat spatula, flip each slice over. Return them to the oven for approximately 10 to 15 minutes to finish browning. (If you have a convection oven, turn it on for the final baking. They will cook quicker with a convection setting so check them frequently and take them out when they are nicely browned.)
  • Finish with flaky sea salt.


If you are timing the potatoes to finish with your main dish, allow for 35 minutes of cooking time. If you have a conflict with oven temperature, cook the potatoes first, keep them aside, and return them to the oven to heat through as you assemble your dinner. You can also reheat them on the stovetop over low to medium heat – being careful they don’t scorch on the bottom.
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