Nutrition per serving may change if servings are adjusted.
4 teaspoons extra-virgin olive oil, divided
1 pound small Yukon Gold potatoes, very thinly sliced
Salt & freshly ground pepper, to taste
Preheat oven to 450F. Lightly oil a baking sheet with 1 teaspoon oil.
Toss potato slices with the remaining 3 teaspoons oil and season with salt and pepper. Arrange the potato slices in an overlapping 10-inch circle on the prepared baking sheet, forming a layered potato cake. Bake until tender and golden brown, 25 to 30 minutes.