Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.
Recipe information
Yield
Serves 4
Ingredients
2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
Preparation
Step 1
Preheat oven to 450°F and generously oil 2 large baking sheets.
Step 2
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
Step 3
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.
