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Potato Crisps with Herbs




Source of Recipe


Internet


List of Ingredients




-4 Tbsp. olive oil
2 large russet potatoes, peeled and thinly sliced lengthwise into 1/8-inch slices (1 lb.)
2 tsp. kosher salt or coarse sea salt
1 tsp. freshly ground black pepper
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme, crushed
Pimiento Cheese Spread (see recipe below)


Recipe



Brush a very large shallow baking pan or baking sheet with 2 tablespoons olive oil; arrange potatoes in a single layer. Brush tops of potatoes lightly with remaining olive oil; sprinkle with salt, pepper, and herbs.

Bake in a 450° oven for 20 to 25 minutes, until golden brown and crispy. Cool the potatoes in the baking pan so they stay crisp. Serve with Foster's Pimiento Cheese Spread. Makes 8 to 10 servings.

Pimiento Cheese Spread
1 cup shredded sharp cheddar cheese (4 oz.)
1½ cups shredded Parmesan cheese (6 oz.)
1 cup shredded smoked Gouda cheese (4 oz.)
1 red sweet pepper, roasted, seeded, and chopped
1 green sweet pepper, roasted, seeded and chopped
1 cup good-quality mayonnaise
1 jalapeño pepper, seeded and finely chopped
1 Tbsp. cider vinegar
1 Tbsp. honey
¼ tsp. salt
1 tsp. freshly ground black pepper
Cilantro leaves or flat-leaf parsley

Mix together cheeses and roasted peppers in a large bowl. In a medium bowl combine mayonnaise, jalapeño, vinegar, honey, salt, and pepper; stir to blend.

Stir mayonnaise mixture into cheese mixture; mix well. Season with additional salt and pepper, if desired. Refrigerate in an airtight container for up to 1 week. Garnish with cilantro. Makes about 4 cups.