Crispy Potato Rounds

Ingredients

• 4 medium (5 oz) Yukon Gold potatoes, peeled, trimmed on 2 opposite sides, and cut into 1-inch disks (32 disks total)
• 2 Tbsp. plus 1/2 tsp kosher salt, divided
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1/2 tsp black pepper

Instructions

1. Place potato disks in a medium saucepan and add water to cover by 2 inches. Bring to boil over medium-high.
2. Add 2 tablespoons salt, reduce heat to medium-low and simmer until potatoes are just tender but not falling apart; 10 - 12 minutes. Drain well and pat dry.
3. Place oil and butter in a large skillet over medium-high and cook until butter is melted.
4. Add potato disks and cook until browned and crusty, about 5 minutes per side.
5. Transfer to a platter and season with pepper and remaining 1/2 teaspoon salt.