Continuing the potato weekend theme: My sister-in-law visited recently and introduced me to Smitten Kitchen's crispy potato roast.
You start with four pounds of potatoes. Peel them and slice thinly. If you have a mandolin, use it; I don't, so I just cut the potato slices as thinly and as regularly as I could.
Be sure to put the oil on the bottom and sides of the casserole dish before you put the potatoes in. I didn't, and there was some sticking.
the recipe describes the crispy pieces as being like potato chips, I found some of the crispy parts a bit more reminiscent of the dried out potato slices in a box mix of au gratin potatoes (which I definitely do not eat now, but did make as a child when eating with my parents).