Crispy Garlic Potato Planks

Crispy Garlic Potato Planks 3 large russet potatoes, washed Olive oil (original calls for 1/4 cup) 3 cloves garlic, peeled and minced 2 tsp paprika Kosher salt and black pepper Preheat oven to 375 degrees F. Place two roasting sheet pans in the oven to heat up (hot trays help keep the potatoes from sticking.) Lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes 1/4” thick. Place in a large bowl of water and rinse to remove excess starch. Drain well, pat dry. In a large bowl, combine the olive oil, garlic and some salt and pepper. Add the potato planks (slices) and toss to coat everything. Remove the hot trays (carefully) from the oven and set out the potatoes on the trays in a single layer. Lightly sprinkle with paprika. Put them in the oven and bake until golden and crispy, 20-25 minutes. Flip halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup (or like we do – with hot sauce.) Risa’s notes: These did not get crispy enough at 1/4” thick. Cut slightly thinner, drizzle with a bit more oil once the potato slices are on the tray and then bake. Flip halfway through, sprinkle with a bit more oil and paprika