Roasted Fingerling Potato Crisps with Shallots and Rosemary
- 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
- 3 Tbs. olive oil
- 2 large shallots, sliced 1/4-inch thick and broken into individual rings
- 2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1-1/4 tsp. salt, and 1/2 tsp. pepper, and then spread the chips flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned. Serve immediately.