sliced and slow roasted rosemary potatoes

3 medium soft skinned potatoes such as Yukon golds well washed and sliced into approximately 1/8 inch thick slices
2 TBS extra virgin olive oil
2 TBS fresh rosemary minced
sea salt to taste
fresh ground pepper to taste

Pre-heat the oven to 325
Meanwhile, in a medium bowl, toss the sliced potatoes with the remaining ingredients making sure each potato slice is well coated with oil.
Place on a baking sheet in one layer, the slices can touch but shouldn’t overlap.
Bake on the middle rack until brown on the bottom (usually about 15 minutes). Remove from oven and flip the potatoes. Either return to the oven and continue baking at 400 until desired crispness is achieved or set aside until meal is almost ready and then bake at 400 until golden brown (about 7-10 minutes)