Instructions

1. Slice the potatoes into 1/4” rounds (leaving the skin on) with either a mandolin (see notes for the best mandolin!) or a sharp knife. Place the potatoes in a bowl of ice water and allow to soak for 30 minutes.
2. Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and set aside.
3. Drain the potatoes and then pat dry. Place the potatoes on the baking sheet in a single layer. Mix together the olive oil and butter then drizzle half of the mixture over top.
4. Sprinkle 3/4 teaspoon of salt and parsley over top of the potatoes, flip the potatoes over and drizzle the remaining butter and oil mixture, salt and parsley.
5. Bake for 20 minutes, remove the pan from the oven, flip the potato slices over carefully and bake for another 15-20 minutes or until the tops are crispy and golden brown.
6. Remove from an oven and place on a paper towel lined pan to soak up any excess oil. Taste for seasoning.
7. Serve with French Onion Sour Cream Dip!