Roasted Thick Potato Chips

Thursday, March 11, 2010

Roasted Thick Potato Chips by Rachel Ray

2 large Idaho potatoes
1/3 cup extra virgin olive oil, for brushing
2 sprigs rosemary, finely chopped
2 Tablespoons grill seasoning

Directions: Preheat oven to 500 degrees. Thinly slice the potatoes lengthwise 1/8 inch thick. Arrange potatoes in a single layer on a non-stick baking sheet. Brush the potatoes with the olive oil, rosemary and grill seasoning (turn and do both sides). Bake potatoes, turn once, for about 25 minutes.

Modifications: I didn't have any fresh or dry rosemary so I used parsley instead.

Here's what I started with:

Here's how I did it:

#1 I saw Rachel cut a little sliver off of one side of the potato so that it kind of stood up on its own. This made it easier to cut lengthwise.

#2 I laid them all out on the baking sheet so that they didn't overlap.

#3 I brushed olive oil on the potatoes and then sprinkled them with coarse salt, parsley and grill seasoning.

#4 I preheated the oven to 500 degrees and then popped them in the oven for about 12 minutes and then I turned them over and let them cook for another 12-14 minutes.

The Finished Potatoes

The Finished Product:


First, let me say that the pictures do not do the potatoes justice. They were really good. They had a really good flavor and they were really crispy. You could substitute any seasoning or spices that you wanted to for these potatoes.


Madhura Manoj said...

Looks yum...

Anonymous said...

These look wonderful.

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