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Roasted Fingerling Potato Crisps with Shallots and Rosemary

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Serves 4

  • by from Big Buy Cooking

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.

  • 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



These potatoes were great. The only thing I changed was that I reduced the salt by a little over half. The onions do not burn if the recipe is followed correctly. The previous reviewer had only cut the potatoes in half, which would mean they would take longer to cook, causing the onions to burn. I actually made a double batch today. One with the onions and one without. The one with outdid the one without by far, and I don't even like onions!

This was great! I sprinkled chopped chives after cooking the chips and I omitted the shallots because of what I read on the review. Super yummy! Will definitely make again!

I halved fingerlings. Potatoes were fine but the shallot rings burned.

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