Olive Oil for brushing
1 large or 2 small russet potatoes
kosher salt and pepper
crushed dried rosemary
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper. Brush with olive oil.
Scrub the potato(es), leave the skins on. Using a mandolin or hand held slicer, slice the potatoes in 1/8 inch slices.
Lay in a single layer on the parchment paper. Brush tops with a little oil.
Bake until golden and crisp, about 15-20 minutes.
While hot season with salt, pepper and rosemary.