Sweet simplicity!! This is an easy side that is quite delicious and wins rave reviews from the kiddos. No surprise there since they resemble chips (but only I have to know they are healthier for them)! We served these along with the fried chicken the other night, and of course the grilled asparagus. I used the potatoes I had on hand (sweet potato and yellow potatoes), and they only had a few sprouts spouting from the eyes….my signal to think of a way to use them up (did you know that you could plant these in the ground to grow your own potatoes? ). Use whatever YOU have on hand, I have had success with every type I have tried.
1 pound (roughly) of potatoes
2 tablespoons olive oil (roughly)
Garlic salt to taste OR fresh minced garlic and salt (maybe 2 cloves)
1/4 cup or less of finely grated parmesan (if you can have it, or omit like me!)
Finley slice the potatoes in a food processor with the slicing blade, or alternately use a mandolin slicer. It’s important the slices are all roughly the same thickness so they cook evenly. Toss the slices with the olive oil and garlic salt, being sure to coat all the pieces…add more oil if necessary. Spread the slices on a greased cookie sheet, making sure not to overcrowd them, roughly one layer. Sprinkle the cheese if you are using it. Roast the potatoes in a 400 degree oven for 20-40 minutes, depending on the level of crispness you desire…we go longer to make ours crunchy!! I use one of my favorite kitchen tools to scrape the slices up and off the cookie sheet: a pastry scraper. If you don’t own one of these, I highly recommend them for multiple uses around the kitchen, I got mine years ago for a few dollars at Ross!