Roasted Fingerling Potato Crisps with Shallots and Rosemary
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Fingerling potatoes (1 lb.)
- Rosemary, fresh (2 tsp.)
- Shallots, large (2)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (3 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Published December 12, 2011 (1 year ago).
16 people saved this recipe.
