Lunch: Crisp Rosemary Potatoes

Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a sal

Ingredients

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Instructions

Preheat oven to 450 °F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

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