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One potato, two potato

One Potato, Two Potato

Here are a couple of really easy potato ideas when you’re hankerin’ for some spuds.  The first one I’ll call “rosemary potato chips,” because they’re almost like eating potato chips flavored with rosemary. The second recipe is parmesan potatoes because they’re crunchy on the outside with parmesan cheese goodness. For the potatoes in the first photo, I used a mandoline, and sliced the pieces 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. November 2009 192 These parmesan potatoes are simple to make too.  I have two friends named Jan, each of whom served me a version of this on different occasions. I’m not sure this recipe is how they make it exactly, since I just kind of guessed at it. You can experiment with different herbs or seasonings. 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. Printable recipes here

This Post Has 30 Comments
  1. Oh baby…I have never met a potato I did not love!

    Love the plastic bag idea…I will try that next time I roast my potatoes…

    Yours look particularly gorgeous!

  2. Potatoes and rosemary are the perfect pairing. Will try the zip-loc Parmesan cheese tonight with a pork roastw/ balsamic I'm making. You just completed my dinner!

  3. These would tempt even the strongest of wills. And especially someone like me, who is pretty darn weak, when it comes to the wondrous spud. I'd be all over either dish.

  4. Oh my, these potato recipes look fantastic! Out of all the variations I've had on potatoes, I don't think I've encountered one that I didn't like.

  5. My family loves potatoes so I'm glad to have a couple more easy recipes. Thanks!
    I love to see that you have some wonderful kids in the neighbourhood! It is so important for kids these days to give as well as receive. A heartwarming post!

  6. Potatoes have to be the best comfort food, in my opinion and the rosemary potato 'chips' sound fabulous. Both wouldn't last long in my home, that is for sure.

  7. Looks yummy! I make a similar dish mixing white potatoes with sweet under the broiler lightly coated in oil.

    The Potato Pizza recipe noted at the bottom of your post looks scrumptous. I have gotten out of practice in the past 3 years with working dough into pizzas. I started to get back into it once and was surprised how I'd lost my touch for the traditional round crust. My pan with tiny holes usually covers any flaws but practice makes perfect. The rectangle pan approach is an alternative I've never tried. Fingers crossed that it is more fool proof than the round.

  8. Both are terrific recipes to have on hand. They look delicious and I'm sure they are tasty. I hope you have a great day. Blessings…Mary

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