Roasted Potato Crisps with Fresh Herbs

Lynnda Cloutier

By
@eatygourmet

If you don’t have a fancy slicing machine and your knife skills are not well honed, you might want to invest in an old fashioned American tool that’s great for making coleslaw, slicing cucumbers and slicing these potatoes. It’s called Feemster’s Famous Slicer and it’s available in many hardware stores and some kitchen stores for under $10. source unknown


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Serves:

4

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

olive oil
1 tbsp. chopped fresh chives
2 tsp. chopped fresh rosemary
1 tsp. chopped fresh oregano
4 russet potatoes, peeled and placed in a bowl of cold water
salt and ground black pepper

Directions Step-By-Step

1
Preheat oven to 425. Sprinkle bottom of jelly roll pan or shallow roasting pan with oil and set aside.
2
Mix herbs in bowl. Slice potatoes as thinly as possible with a mandoline or Japanese vegetable slicer
3
Arrange potatoes on pan in haphazard layers, sprinkling layers with olive oil, herbs, salt and pepper to taste.
4
Roast potatoes for 20 minutes, then turn them with a spatula. The neat layers will break up but that’s ok. Roast for 20 to 30 minuets more, turning several more times, til potatoes are cooked through and crusty.
To remove potatoes from pan, lift them with the spatula. They will separate as you do so and transfer to a serving platter or individual plates. Serve at once. Serves 4

About this Recipe

Main Ingredient: Vegetable
Regional Style: American