Roasted Potato Crisps

I spend an exorbitant amount of my time brainstorming new things to do with potatoes. They are just so darn versatile – what can’t you do with them, is the question. I have to say this is one of my favorites.  Thinly sliced potatoes roasted at a high temperature until slightly crispy, and served with a sour cream dipping sauce. Don’t worry – these aren’t ‘wannabe roasted french fries’ or those lame American fries they serve you at brunch. These are in a new category, and they are great.
  • 2-3 potatoes, thinly sliced
  • BBQ rub (optional)
  • 1/2 cup sour cream
  • 2 tablespoons mayo
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh chives (optional)
  • 2 tablespoons butter, melted
  • S&P
Preheat the oven to 450.  Line a baking sheet with aluminum foil, and coat with a non-stick cooking spray.  Lay the thinly sliced potato pieces in a single layer on the baking sheet. Brush each with melted butter, then sprinkle with your favorite BBQ dry rub (this is optional but highly delicious step). I used the same rub I used for BBQ ribs – it’s just an all-purpose seasoning mix of paprika, cayenne, brown sugar, etc. Place the potatoes in the oven and roast for about 35-40 minutes.
To prepare the dipping sauce, mix the sour cream, mayo, and cheddar cheese. If I had bacon, I would add that too!