2 or 3 russet potatoes, peeled
1 tbsp melted butter
1. Turn on your oven's broiler to let it preheat.
2. If you want your broiled potato thingies more crispy, 2 potatoes sliced very thin will fill up the sheet pan. If you want a little more heft to your potato thingies, slice them 1/4 inch thick and use 3 potatos to fill up the sheet pan. Either way, slice the potatoes to desired thickness, and toss with the melted butter until all the potatoes are thinly coated.
3. Jason and I have a difference of opinion at this point: I say microwave thicker-sliced potatoes to soften and pre-cook them a little, he has said this is unecessary. I say go for it -- cook them on high in the microwave for a minute, toss them around, then go for another 30 seconds. You just don't want to risk ending up with a slice of potato that is crispy and perfect on the outside and undercooked on the inside.
4. Pour enough oil on the sheet pan to thinly coat it. At this point, Jason and I have a second difference of opinion -- I sprinkle on a little kosher salt, which may help prevent the slices from sticking, as well as adding a little seasoning during the cooking stage. Jason thinks this is unecessary if the pan is well-oiled. You do what you think is right.
5. Fit the slices onto the pan, making sure none of the potatoes overlap. You want the surface of each potato slice in direct contact with the pan.
6. Place the pan in the broiler. Every oven is a little different, so I don't want to name a specific cooking time -- but because it's the broiler, I can tell you it's not going to be long. Also, even if your slices of potato are perfectly uniform (like if you have a mandoline, yet another kitchen tool I want but don't have room for) your broiler is not going to be cooking perfectly evenly over the entire surface, so some slices will always be done before others. Once you've got the pan in, give it about 5 minutes, then start checking. When the first side has browned, flip them and go until the second side has browned. The best way to be sure they are done once they have turned golden brown is to take a bite (not straight out of the pan, unless you aren't planning on using your mouth again anytime soon). Some will take a little longer than others, so unless you want to use the early ones as charcoal, pull them out as they finish. Sorry, you're just going to have to hang around the broiler on this one.
7. Place the finished slices on a plate lined with paper towels, and sprinkle lightly with kosher salt and black pepper while still hot. Eat as soon as they've cooled just enough to not burn your tongue.