Everyone loves potatoes and who wouldn’t love a potato recipe where the end result reminds you of potato chips? With the proliferation of potato chip & cracker type snacks that line aisles of grocery store shelves – I’m thinking everyone!
They get their name from the shape, as the thinly sliced potatoes hinge open when baking. They’re kept together by leaving a base at the bottom, not slicing quite all the way through. The thinner you cut the slices, the faster they will cook.
A sprinkle of olive oil, fresh herbs like rosemary or thyme, and salt & freshly ground pepper start the road to tastiness. Just be sure that some falls between the slices!
You can bake them on an oven safe tray/pan. Or do what I did, using a restaurant trick of starting the cooking on the stove top – in an appropriate pan, then moving the pan to the oven (most commonly used to cook small cuts of meat, chicken, etc without over cooking!) It will also shorten your cooking time.
If you really want to get them crispy, you can baste occasionally, using the oil in the pan. If it seems dry, add a bit more. (A bit of butter to finish is also good!)
Adding extras before/after cooking allows for even further taste and customization – think of anything you’d add to a baked potato: grated cheese, green onions, sour cream… you get the idea!
Goes great, and is very convenient, cooked with something else in the oven: roast chicken or meatloaf in particular! Little ones might enjoy this with a squeeze of ketchup, while big ones might like a hit of sriracha hot sauce!
- Medium potatoes (Yukon Gold work well) 1 - 2 per person depending on appetites
- Fresh rosemary or thyme, cut into small sprigs
- Extra virgin olive oil, approx. 2 tsp per potato
- Kosher salt
- Fresh ground black pepper
- Extras for garnish (if desired): grated cheese, sour cream, chives, green onions, ketchup, sriracha
- Preheat your oven to 375°
- Scrub the potatoes clean, but do not peel.
- On a cutting board place two ‘guides’ (one on each side of the potato) such as skewers or something else that the knife will not mark, and carefully cut through the potato in approx. 1/4-inch slices, easing up as you reach the guides. (You want just enough remaining on the bottom, to hold the potato together).
- Place the potatoes on a shallow rimmed baking sheet and drizzle with oil.
- Add the herbs, and season with a good pinch each of salt & pepper - making sure some goes between the slices.
- Bake until brown with some crispness on the slices, and soft inside - 45 minutes to 1 hour (test with a sharp knife for doneness)
- Serve as is, or add garnishes as desired.
- *To start them on a stovetop, heat an oven safe pan on medium high, drizzle with a bit of oil, and then proceed with the recipe.