Roasted Fingerling Potato Crisps

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, December 2004

Ingredients

  • 1 pound fingerling potatoes
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees. Cut potatoes lengthwise into 1/4-inch-thick slices, and toss with olive oil; season with coarse salt and freshly ground pepper. Arrange potatoes in a single layer on a rimmed baking sheet. Bake until golden brown and crisp, about 25 minutes.

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