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
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!