Roasted Fingerling Potato Crisps with Shallots and Rosemary

Roasted Fingerling Potato Crisps with Shallots and Rosemary
Roasted Fingerling Potato Crisps with Shallots and Rosemary

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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