Along the same lines as the pork roast from Saturday night, I improved one of the sides. I wanted potatoes that could slow roast with the pork loin. This meant thin slices that I could blast under the broiler at the end.
I went with a mix of salt, pepper, parmesan cheese and olive oil to toss them in. It worked well. No complaints, other than my hope that these would have crisped up a little better.
- 2-3 lbs. russet potatoes, washed and sliced thin
- 1/2 cup olive oil
- 1/4 cup parmesan cheese
- 3 tbsp. kosher salt
- 2-3 tbsp. ground black pepper
Preheat your oven to 300 degrees.
Mix the oil, cheese, salt and pepper in a large bowl. Gradually add potato slices to the bowl and toss with a large spoon until all of the potatoes are in the bowl. Dump the potatoes on a large foil-lined baking sheet. Roast 90 minutes, then turn the broiler on high and cook on the top rack for 3 to 4 minutes until browned and slightly crispy.