June 20, 2012
I’m currently harvesting lots of potatoes…lots of potatoes. This is one of my favorite family side dishes, but I always have to save it for the tail end of potato season or I would be making these every day. However, that would be no bueno in the height of swimsuit season.
My mom used to make us something similar to these these baked potato chips from a recipe by Graham Kerr back in the day. I love family recipes, and these potato chips remind me of those wonderful, carefree days watching her cook as I sat at the kitchen table, surrounded by Pee-Chee folders and Mr. Sketch smelly pens.
But it’s more than those sweet smelling memories, these chips are really delicious. The mix of butter and olive oil is a winner here, it’s not too much and the mixture brings a really rich flavor and crispness. I love making these chips now for my own family, knowing that the ingredients are so simple, fresh and from my garden.
4 russet potatoes, peeled and sliced
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
Salt and pepper
4 sprigs thyme
Preheat oven to 425 degrees. Wash and dry the potatoes. Slice potatoes thin, about 1/8 inch thick. Mix butter and olive oil together in a bowl. Now, paint the mixture directly on a cookie sheet using a silicone brush and sprinkle with salt. Place sliced potatoes evenly over the cookie sheet, on top of the butter/oil mixture and then brush more of the mixture over the top of the potatoes. Sprinkle with a tad more salt and place herbs over the potatoes, if desired. For reference, I used two cookie sheets for four potatoes.
Place potato laden cookie sheets in oven and cook for 10 minutes. Make sure to keep an eye on them, and from time to time scrape up the potato slices with a metal spatula. This will ensure even cooking and less sticking.
When golden brown remove from cookie sheets and taste for seasoning.
