| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Instructions
- Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.
Reviews
I think I cut the potatoes too thin? When I made as directed, and after 17 minutes or so at 500 I checked and had 1/2 of the sheet pan with very dark, almost black chips. Only the thicker (1/8th inch or so) pieces were browned nicely and could be flipped. Taste was great however, even without the salt (dietary concern). I will definitely try again with a thicker setting on the mandolin.
These were delicious!