Instructions: Preheat oven to 450 degrees. Coat l2-inch nonstick frying pan with heatproof handle with cooking spray.

Slice potatoes as thinly as possible, preferably with mandoline. Combine oil and Tabasco sauce in small bowl. Coat each potato slice with mixture and layer in bottom of pan, overlapping slices. Sprinkle with half of thyme. Repeat with another layer, sprinkling with remaining thyme and dribble any remaining oil on top.

Bake 30 to 45 minutes or until surface is golden brown and crisp and potatoes can easily be pierced with fork. Sprinkle with salt. Cut into wedges and serve.

This recipe yields 6 servings.

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