Parmesan Potatoes and Rosemary Potato Chips

Parmesan Potatoes

Start out with a zip lock plastic bag. Pour in two tablespoons of olive oil, salt, pepper, 1/2 tsp. dried thyme leaves, 1/8 tsp. paprika and 2 tablespoons of parmesan cheese. Cut the potatoes into chunks and place inside the bag. Seal the bag shut, then mix everything together inside the bag so that the potatoes are coated evenly. Place the potatoes on a cookie sheet that has been lightly greased with olive oil and bake at 425 degrees about 30 to 40 minutes, turning them once midway during the baking.

Rosemary Potato Chips

Slice the potatoes about 1/8 inch thick – thicker than a real potato chip. You can also slice them by hand if you haven’t got a mandoline, but it’s hard to get them uniform. Using a pastry brush, swipe a thin layer of olive oil on a cookie sheet. Place the potatoes on the cookie sheet and turn them over once to coat with the oil. They shouldn’t be drenched in oil. Sprinkle with salt, pepper and minced fresh rosemary. Bake in a high oven – about 425 degrees, watching them carefully. They will quickly turn from golden brown to burned if you’re not paying attention. The ones close to the edges always brown first, so I removed them and put the pan back in the oven to finish the rest.