Oven Baked Hash Browns

Easy & delicious--I have an inexpensive mandolin that is kind of scary to use, but it is what I have for this purpose. ALWAYS be sure to use the safety guard when using any type of slicer, they can be very dangerous!
 

Preheat your oven to 425, placing a baking sheet in the oven to “preheat”.

Set the mandolin blade at 1/8″ thickness and slide in the smallest julienne blade.

• Wash and peel 2 lbs white potatoes

Slice potatoes on the mandolin (use the safety guard).

Put the sliced potatoes in a large bowl, sprinkle with

• 1 tsp of kosher salt and let sit for about 5 minutes.
• (optional) 1/2-1 tsp onion and/or garlic powder

This is going to season the potatoes but it’s also going to bring out a lot of moisture so you’ll need to use your hands to squeeze the potatoes out before you go any further or they won’t crisp up like you want.

Once the liquid is squeezed, out season with

• 1 tsp paprika
• 1/2 tsp black pepper
• 1-2 Tbsp of extra virgin olive oil 

Stir well and then spread out on your preheated baking sheet (I put parchment paper on my preheated baking sheet), making sure to spread out as much as possible so they can crisp. Bake until golden brown and crisp, flipping occasionally with a spatula. I like mine super crispy so I did 30 minutes, but change the time according to your preference.

adapted from: http://makingitwithdanielle.com/2013/02/11/sorbet-mimosas-oven-baked-hash-browns/