If you remember from Monday’s Spudnut Cinnamon Roll post, my kids are on “Spud Harvest”. I’m celebrating by bringing you some of my favorite potato recipes. I asked my family what their favorite way to eat potatoes was, and all but one said, “those really yummy and crispy potato chips that you make in the oven”. I knew exactly what they were talking about. They love to eat these potatoes with lots of fry sauce. Not me! They are perfect just the way they are!
I sliced 3 huge red potatoes that we just “spud harvested” from my garden. I use a mandolin slicer and make them as thin as possible. Just don’t watch the news to see what is going on with the government shutdown while you are slicing. You just might get to the end faster than you thought and about cut your fingers off. I did not cut my fingers off, but it was a near miss. Dang government anyway!
Pat the potatoes dry with a paper towel. Next, harvest a sprig of rosemary out of your garden.
Mince the rosemary into small pieces. (Or use dry if you don’t have fresh rosemary growing in your garden)
Add olive oil, salt, freshly ground pepper and rosemary to a large bowl. Give it a stir. Throw the potatoes in and toss to coat.
Spread the potatoes on a baking sheet. Try to get them in a single layer.
I always line my baking sheet with aluminum foil and spray it with cooking oil. If you don’t you will be sorry. This time I used the handy nonstick aluminum foil. It worked great too.
Bake these babies at 400 degrees for about 40 minutes. I flip them once during the baking. The chips get crispy and perfectly yummy while baking.
Sometimes I sprinkle the chips with grated Parmesan cheese during the last few minutes of baking. Let it get all bubbly! In the words of my littlest boy, “Now that’s what I’m talking about…Jack!”
Watch out, these things are addicting! I serve them with hamburgers or sandwiches, sometimes even next to a steak.
Fresh chips taste much better than store bought chips. It’s a bonus that they are healthier too!
- 6 medium sized red potatoes
- 3-6 T. olive oil
- 1 t. Kosher salt
- ¼ t. black pepper
- 2 T. fresh minced rosemary, or 1 T dried
- ¼ c. grated Parmesan Cheese (optional)
- Slice potatoes as thin as you can. A mandolin works great. Pat potatoes dry with paper towels.
- Add olive oil, salt, pepper and rosemary in a large bowl. Stir.
- Toss potatoes with olive oil mixture. Add more olive oil as needed. I usually don't put much on them.
- Line a baking sheet with aluminum foil. Spray with cooking spray. Spread potatoes on baking sheet in a single layer.
- Bake at 400 degrees for about 40 minutes. Flip half way during baking time. When the chips get crispy they are done.
- If desired, sprinkle with Parmesan cheese during the last few minutes of baking time.
- Serve hot!