Roasted Fingerling Potato Crisps with Shallots and Rosemary

Roasted Fingerling Potato Crisps with Shallots and Rosemary
Photo by Maren Caruso

Ingredients

  • 2 large shallots, sliced ¼-inch thick and broken into individual rings
  • 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh rosemary

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 baki...

View full recipe at Fine Cooking

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