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Roasted Fingerling Potato Crisps with Shallots and Rosemary

Maren Caruso

Servings: 4

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.

This recipe is excerpted from Big Buy Cooking.


  • 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.


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Reviews (5 reviews)

  • RainierWolfcastle | 02/28/2019

    I used a mandoline and cut a few to 1/16" thick before I decided that was just too thin. They burnt to a uniform DARK brown (but even then were sorta kinda tasty). The rest I cut 1/8" thick, and they turned out great. I didn't even bother to turn them. A lot were half-crispy, half-melty. 100% were delicious. Will definitely make again. BTW, I used half a large yellow onion because I didn't have shallots; worked fine.

  • dunnandrewj | 08/19/2014

    Excellent! However, you do need to be careful of burning shallots. I've had very good results when I add the shallots to the pan when the potatoes get flipped after the first ten minutes of baking.

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