- 3 tablespoons (40 grams) butter
- 3 russet potatoes, unpeeled, cut into ½-inch cross sections (should yield about 14 slices)
- Freshly ground black pepper
- ½ cup grated cheddar (about 2 ounces or 55 grams) (optional)
- 1 cup (240 grams) sour cream
- 4 ounces (115 grams, or 4 or 5 slices) bacon, fried until crisp, and chopped or crumbled
- 3 tablespoons minced fresh chives
You should serve them as soon as they come out of the oven and then go back into the kitchen to make more, because the first batch will be gone immediately.
- Preheat your oven to 425 degrees. Line two large baking sheets with foil (I find this makes later potato removal easier) and generously butter each sheet with ½ tablespoon cold butter. Arrange the potato slices in one layer on the baking sheets. Melt the remaining 2 tablespoons of butter and brush the potato tops with it. Season the potatoes generously with salt and freshly ground black pepper. Roast them for 25 to 30 minutes, until golden brown underneath. Flip, and roast for an additional 10 minutes.
- If you’re using grated cheese, sprinkle each potato slice with a generous teaspoon of cheese, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Top each crisp with a small dollop of sour cream, bacon crumbles, and chives.