Rosemary Sage Potato Slices

Adapted from Elly Says Opa!

I got this idea from Elly's blog. I didn't want to do the salt and vinegar flavor, so I went with rosemary and sage.

These are a cross between potato chips and baked potatos.  They're easy to make, especially if you have a mandoline to slice them, and only take about 20-30 minutes in the oven.  These would probably be great grilled as well (you'd just have to grease the grates really well).

3 baking potatoes, sliced about 1/4"
Salt & pepper
1-2 T olive oil
Fresh rosemary, chopped
Fresh sage leaves, chopped

Preheat oven to 400 degrees, with the rack in the upper third of the oven.  Lightly grease a baking sheet.

Toss potatoes with remaining ingredients then place in a single layer on the baking sheet - potatoes can slightly overlap.

Bake for about 20-30 minutes, turning once, until soft and lightly browned.  Serve hot.



I love sage. These look great!

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