2.5lbs (5-6 large) Yukon Gold potatoes, scrubbed and sliced thin, then rinsed in cool water to remove excess starch
2 tbsp extra virgin olive oil
1 tsp of each salt and ground black pepper
1 tsp of each dried rosemary and thyme
You will need a baking sheet covered with parchment.
Preheat oven to 400F.
Take slices of potatoes and coat with all the ingredients. Then shake to remove excess before putting on the pan for cooking.
Place a slice in center of pan then overlap slices in circle around center slice, forming a flower pattern. Continue overlapping around so they are even in thickness to the top. Sprinkle a touch more of salt and pepper. Place a piece of parchment on top and weigh it down with a pan.
Let cook for 45 minutes, then remove the pan and parchment, and let cook 15 minutes more till browned and all potatoes are tender.
To serve cut into wedges.