These are quick, easy, and delicious, with a lot less oil than potato chips. They're not shatter-crispy like a potato chip. They're chewy in spots and crisp in others. There is a lot of potato flavor and they take seasonings really well.
It's simple: slice potatoes thin, toss with herbs, salt, and oil, spread out on a rimmed cookie sheet, roast.
Oven-Fried Potato Slices
2 pounds potatoes (Yukon Gold or red)
3 tablespoons oil (olive or canola)
Salt
Herbs (such as thyme, dill, garlic powder)
Slice potatoes 1/16 to 1/8-inch thick (a mandoline or slicer makes this easy). Toss with the other ingredients in a plastic bag or a bowl.
Oil a cookie sheet or sheet pan and spread slices out, so as many as possible are flat against the pan, and no slices are stacked closely together. Roast in a 375 degree oven. Check after 15 minutes. When they start to brown, watch more often, as they will burn fairly quickly. When nicely browned, remove from oven and allow to cool a minute or two. Use a spatula to release them from the pan.
At cooking school we sliced potatoes really thin with a mandolin, to the point where you could see through them. Light butter on one side, place a fresh herb sprig on the potato, and another potato slice to cover. Bake like your chips and you get a potato cracker.
Really good.
Posted by: Glenn Fuller | October 06, 2009 at 01:56 PM
I've got 4 sweet potatoes sitting on my counter right now. Guess what I'm going to do with them?
Posted by: Cheryl | October 06, 2009 at 05:14 PM
Yum!! Sweet potatoes would be great.
Take a photo. Would like to see them on your blog, Cheryl.
Posted by: Moe Rubenzahl | October 06, 2009 at 06:04 PM
Glenn,
One of the contestants on Top Chef recently did that. Unfortunately, she burned most of them so each diner only got two chips. But they looked great!!
Posted by: Moe Rubenzahl | October 06, 2009 at 06:05 PM
Glenn,
Rather than use mandolin strings to slice the potato's, why not just use a cheese cutter?? :)
Posted by: keith carlsen | October 06, 2009 at 06:52 PM
I go weak in the knees for any kind of crispy potato. True comfort food. ;)
Posted by: Carolyn Jung | October 06, 2009 at 11:28 PM
I have to agree with Carolyn - potatoes are a weakness for me especially when they are done this way. I would probably do this with cloves of garlic - I love roasted garlic.
Posted by: Paula from Cookware Consumer Guide | October 13, 2009 at 05:49 PM
Shaved garlic. I like that idea. I am so going to steal it.
Posted by: Moe Rubenzahl | October 13, 2009 at 10:26 PM
You seem to have done an amazing job with your potatoes! thanks for sharing :)
Posted by: Karine | November 03, 2009 at 06:40 PM