I am not sure how, but at some point my children decided they didn’t like potatoes. Who doesn’t like potatoes, especially children? Ok – well, they don’t consider French Fries to be potatoes. Certain French Fries are – those are the thick ones where you can actually taste some potato – the thin fries that are extremely crispy and delicious – those are fair game.
What got me the most was the night I made mashed potatoes – my younger daughter told me that she ate them at school and loved them. I made some delicious creamy ones – and she wouldn’t eat them. I guess she prefers powdered ones – which will not be made in my home, sorry. My older daughter is starting to eat mashed potatoes, but I wouldn’t say she loves them.
I looked at the 2 sad potatoes I had sitting in the pantry – and the word challenge was written all over them. This was it – I was going to make potatoes in the oven that my girls loved. I have tried roasting potatoes in every which way, and none have been successful…but this time I had an idea. I thought if I slice the potatoes thin enough, brush them with oil, then salt them, they would probably get crispy – and maybe, just maybe, they would love them without the potatoes ever touching a deep fat fryer.
Well – I nailed it. They LOVED these potato crisps (as we named them) – they were fighting over them – I loved it. It was music to my ears. And let me tell you – I thought they were pretty amazing myself…we have a new potato recipe in the house, and I have a feeling I will be making these quite a bit from now on.
Ingredients
- 2 medium russet potatoes
- 1 tablespoon of olive oil (or maybe more)
- salt and pepper
Preparation
Pre-heat the oven to 400 degrees. Line a cookie sheet with some aluminum foil Peel and slice the potatoes about 1/8th of an inch thick. Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet. Place the sliced potatoes side by side – without overlapping. Brush more olive oil on top of the potatoes. Sprinkle generously with salt and pepper. Bake in the oven until they turn brown and crisp – around 10-15 minutes. Keep checking them to make sure they don’t get too brown. Remove from the oven, and serve!
For a printer-friendly version of this recipe, please click here: Potato Crisps
First Look, Then Cook 