Roasted Fingerling Potato Crisps With Shallots And Rosemary

Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.

SERVES: 4

INGREDIENTS:

• 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8 inch thick)
• 3 Tbs. olive oil
• 2 large shallots, sliced 1/4 inch thick and broken into individual rings
• 2 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment or foil.
2. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1 1/4 tsp. salt, and 1/2 tsp. pepper, and then spread the chips flat on the baking sheet.
3. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned.
4. Serve immediately.