Baked potato crisp

Yield: 1 Servings

Measure Ingredient
2 \N Baking potatoes; about 1/2-3/4 esch;unpeeled and well scrubbed
1 tablespoon Cranola oil or cooking spray
\N \N Salt and freshly pepper
1 teaspoon Chopped fresh chives; optional
1 teaspoon Chopped fresh parsley; optional

Source: Willians Sonoma (good Cooking) Preheat an oven to 400F. Oil 2 nonstick baking sheets with spray or oil.

Cut the potatoes into slices ⅛ inch tick. Place the potatoes in a bowl and toss with the oil to coat evenly, or coat with spray. Seasson to taste with soat and pepper. Place on the prepared baking sheets. Bake until crisp and browned, 20-25 minutes. Transfer to serving dish and toss with the chives and parsley is desired. Taste and adjust the seasoning. Serve immediately.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Feb 20, 1998

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