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Roasted Fingerling Potato Crisps with Shallots and Rosemary

by Tony Rosenfeld

read reviews (1)

Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish. Serves 4

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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.

photo: Maren Caruso

From Book Big Buy Cooking , pp. 170