Love this recipe! When I’m working with potatoes that requires more than minimal prep work, I keep a mixing bowl with water and a dash of vinegar right next to my cutting board. If I have my head screwed on straight that day, I will put a colander in the water before I add the potatoes. It prevents the discoloration and as another poster wrote, it will remove some of the starchiness from the slices.
I made this last night and am using the potato “cheeks” leftover for mini potato skins. They would also be great on the grill or sliced long ways and baked as quick fries. Two side dishes….one day of prep work, that’s a win in my book!