Roasted Fingerling Potato Crisps with Shallots and Rosemary
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 fromBig Buy Cooking.
亚搏手机版官方
- 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
- 3 Tbs. olive oil
- 2个大葱，切成1/4英寸厚并损坏成单个环
- 2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground black pepper
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEFingerling Potatoes
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IN THIS RECIPEShallots
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IN THIS RECIPERosemary
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (5 reviews)
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RainierWolfcastle| 02/28/2019I 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.
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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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