Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F). Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden. Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.
Time 1h8m Yield 3 to 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
Time 55m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Time 40m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Slice the potatoes into fries (chips for those in the UK!) LEAVE THE SKINS ON! Then, rinse under cold water and leave to drain on one side. Pull leaves off of thyme and rosemary and discard stalks. Slice and chop garlic cloves. Slice up thyme and rosemary a little to release the flavours. Add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat. Once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly. Pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat. Drain them on kitchen towel before serving.
Time 30m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350°F (425°F for crispier chips). Use a mandoline to slice potatoes very thin - about 1/8-inch thick. Spray several pans with nonstick olive oil spray. Arrange potatoes in a single layer on the pans. Spray lightly with nonstick olive oil spray. Bake 15 to 20 minutes till golden. They may not brown at the same rate so watch and remove when golden. Transfer to paper towels lined pan. Sprinkle while still hot with salt to taste and dried rosemary .
More about “oven baked rosemary potato chips recipes”
Time 40m Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
