Yukon golds or similar work well in this recipe. If you use russets, you will have to cook them a lot longer, as there is a lot more water in them.
2 pounds of potatoes, preferably yukon gold, sliced into 1/4 in thick slices
1 tsp. salt
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
Preheat oven to 450F, place aluminum baking sheet in oven as it preheats. Add potatoes to large pot, cover with water, add 1 tsp. salt, and simmer for 8 minutes. Drain. Put back in pot, add oil, salt and pepper. Toss vigorously to coat with oil and break up the surface. Spread evenly on baking sheet and bake for 25 minutes. Remove from oven. Flip potatoes with a pancake turner. Bake for another 20 minutes. Continue roasting until potatoes are crisp and golden brown. Transfer to paper towel-lined bowl and serve immediately.