1 pound peeled russet potatoes
2 tablespoons olive oil
1 teaspoon crushed peppercorn medley
3/4 teaspoon kosher salt

Heat broiler. Cut potatoes into 1/4 inch thick slices on a bias. In large saucepot bring potatoes to boil in enough salted water to cover. Reduce heat and simmer 12 minutes till potatoes are tender but firm. Drain well and rinse in cold water. Pat dry with paper towels. Gently toss with oil, pepper and salt. Arrange on large baking sheet in single layer. Broil 10 minutes then turn over. Broil 3 minutes longer till crisp.