Crisp Oven-Browned Potatoes

Ingredients

• 3 tablespoons olive oil 
• 0.5 stick butter unsalted melted
• 3 pounds yukon gold potatoes 

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
2. Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
3. Transfer to dish and cover tightly with foil.
4. Bake 20 minutes.
5. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.
6. Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.