Roasted Fingerling Potato Crisps
Serve these with our Caramelized Onion Dip.
- Yield: Makes about 4 cups
Source: Martha Stewart Living, December 2004
- 1 pound fingerling potatoes
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper
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.