Preheat oven to 375 degrees

Slice all the potatoes between 1/8 and 1/4".

You can slice them with a knife, if you have a Mandolin use it and know that I'm envious!

In a large bowl toss the potatoes with olive oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper

Arrange the slices of potatoes alternating baking potatoes with sweet potatoes in a deep pie dish or oven save baking dish.

I found that stacking them into my hand then placing them into the dish was pretty easy and didn't take as long as I thought it would to arrange them.

Bake for one hour, then cover the potatoes with foil so the tops don't dry out and continue baking for 20-30 more minutes or until potatoes are fully cooked and tender.

Remove from oven, brush with a little olive oil and sprinkle with a small amount of salt and pepper, the oil will give the potatoes a great sheen and allow the salt and pepper to stick.