Rosemary Potato Crisps with Creme Fraiche
- 2 tablespoons vegetable oil
- 1 large russet (baking) potato
- Rosemary, minced, to taste
- Creme fraiche or sour cream
- Brush a baking sheet well with some of the oil.
- In a food processor fitted with a 2-millimeter slicing disk or with a hand held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet.
- Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400 degree F. oven for 12 to 15 minutes, or until they are golden brown.
- Transfer the crisps while they are still warm with a metal spatula to a rack.
- Sprinkle rosemary over crisps and let them cool.
- The crisps may be made several days in advance and kept in a plastic bag at room temperature.
- Serve with a dollop of creme fraiche.
vegetable oil, russet, rosemary, sour cream
Taken from www.foodnetwork.com/recipes/rosemary-potato-crisps-with-creme-fraiche.html (may not work)