Crispy Roasted Potato Slices

Preheat your oven to 400°F (204°C).

Wash the potatoes. Using a mandoline or a very sharp knife, slice the potatoes as thinly as possible, leaving the skin on.

Place the potato slices in a large bowl of cold water and rinse them to remove excess starch.

Drain the potatoes and dry them as thoroughly as possible using a salad spinner or paper towels.

Spread the dried potato slices onto a large baking sheet.

In a small pan, melt the butter with the olive oil. Pour the mixture over the potatoes on the baking sheet.

Season generously with rosemary salt and freshly ground black pepper. Use your hands to toss everything together, ensuring each slice is well-coated.

Arrange the potatoes in a relatively even layer on the baking sheet. It's okay if they overlap slightly.

Bake for 15 minutes.

Remove the baking sheet from the oven and use a spatula to flip the potato slices.

Return the baking sheet to the oven and bake for another 15 minutes, or until the potatoes are golden brown, with crispy edges and soft centers.

Serve immediately, straight from the pan.