Crisp Oven-Browned Potatoes
['3 pounds large Yukon Gold potatoes', '1/2 stick unsalted butter, melted', '3 tablespoons olive oil', 'Equipment: an adjustable-blade slicer']
Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.
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