Roasted Potato Slices with a Rosemary-Garlic Crust

Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma

Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)

Preheat the oven to 400 degrees.

Generously spray a large baking sheet with nonstick cooking oil spray.

In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Serves 4