Baked Russet Potato Rounds

Crisped in the oven and topped with cheese, these potato rounds provide the perfect foundation for a topping of chili.

3 Russet potatoes, unpeeled and cut into ½-inch slices
3 tablespoons butter
Sea salt and fresh ground pepper
½ cup sharp cheddar cheese, grated (optional)

1. Preheat oven to 425°. Line two large baking sheets with foil and generously oil each sheet with ½ tablespoon cold butter.

2. Arrange potato slices in one layer on the baking sheets. Melt the remaining 2 tablespoons butter and brush potato tops with it. Season potatoes generously with salt and pepper.

3. Roast both pans of potatoes in oven for 25-30 minutes, until potatoes are golden brown underneath. Flip, and roast for an additional 10 minutes.

4. If using, sprinkle each potato slice with a teaspoon of cheese, and bake for an additional 5 minutes or until cheese is melted and bubbly. Remove from oven, and top with Farm & Larder’s signature chili.

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