- 4 russet potatoes
- 4 Tablespoons unsalted butter, melted
- Salt and pepper, to taste
Pre-heat the oven to 425 degrees and coat a 10-inch pie pan with nonstick cooking spray.
Using a mandoline, slice the potatoes into very thin slices. Hold the potatoes in cold water until ready to use. Place the potato slices in a spiral pattern in 2 layers in the pie pan. Season with salt and pepper and brush with melted butter, then repeat the process, 2 layers at a time with the remaining potatoes.
Bake for 20 to 30 minutes, until brown. When cooked, the potatoes will shrink away from the sides of the dish slightly and be fork-tender in the middle. Allow to cool slightly and cut into wedges for serving.