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Rosemary Potato Crisps

  • Yield: 4 side servings


  • 12 small unpeeled red potatoes, sliced almost 1/16 inch thin
  • 4 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 6 turns freshly ground black pepper


  • Preheat the oven to 400ºF.
  • Toss the potato slices in a bowl with the oil, rosemary, salt, and pepper. Spread on a baking sheet in a single layer and bake for 15 to 20 minutes. Remove from the oven, and turn with a spatula.
  • Bake them until golden brown and crisp, for about 15 minutes longer. Remove from the oven and serve immediately.