Herbed Potato Crisps

May 5, 2009 Edible Boston

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By Joan MacIsaac

I tried this recipe with a traditional Russet potato and a Yukon Gold. Both were crisp, potato-y flavored and delicious. There was obviously a subtle variation between the flavors of the crisps, but both were great. The big difference was the Yukon potato crisp took less time in the oven. The olive oil is added to the canola oil to add flavor. The oil can be saved for future batches of potato crisps. This is a simple recipe, but it does require attention and being very careful with pans of hot oil.

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Makes 24 crisps.

½ cup extra virgin olive oil

½ cup canola oil

2 Russet Potatoes, peeled

¼ cup chopped hearty herbs (any mix of rosemary, oregano, sage, and thyme)

Salt

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1. Preheat the oven to 375 degrees.

2. Set up a baking rack with paper towels to drain the crisps.

3. Slice the potatoes evenly on a Chinese slicer or mandolin to ¹/16 inch.

4. Spread olive oil on a baking sheet with a lip so that the oil covers the surface of the pan, maybe an ¹/8 inch.

5. Lay the potato slices on the baking sheet, sprinkle with the chopped herbs and salt.

6. Bake for 15-20 minutes. Some of the crisps will be golden brown and some will still be soft. CAREFULLY remove the sheet pan from the oven, holding it level and rest it on a safe surface.

7. Use a metal tong and remove any of the fully golden brown crisps laying them on the paper towel lined rack.

8. Flip the remaining potatoes to the reverse side. Continue baking for 3-4 minutes and check again. Remove any fully golden brown crisps and continue the process, checking every 3-4 minutes until all are golden brown.

9. Taste the crisps while they are slightly warm and season with more salt if need be.

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Note: These potato crisps store at room temperature for weeks in a zip lock bag with paper towels to absorb any excess oil.