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Potato Herb Crisps




Source of Recipe


countryhome


List of Ingredients




3-4 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



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. Makes 8 to 10 servings.