- Preheat oven to 425 degrees F. Line a shallow baking pan with foil; coat foil with cooking spray.
- Arrange chopsticks or wooden spoons lengthwise on opposite sides of each potato. Cut potato crosswise into 1/8-inch slices, stopping when knife reaches chopsticks or spoon handles to prevent slicing all the way through. Brush potatoes with 1 Tbsp. of the oil and sprinkle with salt and pepper. Place in prepared pan.
- Roast 30 minutes. Brush potatoes with remaining 1 tbsp. oil and, if desired, sprinkle with additional salt and pepper. Roast 20 to 30 minutes more or until potatoes are tender and edges are crisp.
From the Test Kitchen
Prepare as directed, except roast potatoes 45 minutes. Stuff 8 slices crisp-cooked peppered bacon, coarsely chopped,* and 1/2 cup shredded cheddar or smoked Gouda cheese alternately between potato slices. Roast 10 to 15 minutes more or until cheese is bubbly. Top with sour cream, smoked paprika, and fresh chives.
Prepare as directed, except add 1/2 tsp. dried oregano, crushed, to the oil and roast potatoes 45 minutes. Stuff 1 1/2-inch pieces very thinly sliced prosciutto between every other potato slice. Roast 5 to 15 minutes more or until potatoes are tender and edges are crisp. Top with shredded mozzarella cheese and pesto.
If you like, cook the bacon in the oven alongside the potatoes. Place bacon slices in a foil-lined shallow baking pan. Roast 20 to 25 minutes or until crisp, turning once. Coarsely chop bacon.