Prep 10 mins
Cook 25 mins
I made this side last night from a Rachael Ray recipe. I've tweaked it a little based on my initial experience. It's super fast and easy. Any other ideas on how to tweak more would be great!
- 4 large idaho baking potatoes, scrubbed
- 3 tablespoons olive oil
- 5 sprigs fresh rosemary, finely chopped
- 1 teaspoon crushed red pepper flakes
- 3 garlic cloves, cracked
- salt and pepper, to taste
- Heat oven to 550 degrees (or as high as your oven goes).
- Halve each potato, then cut each half in 5 slices lengthwise. Place on a baking sheet and drizzle the olive oil over them, work the potatoes around in the oil until evenly coated.
- Season with the rosemary, salt, pepper and red pepper. (I recommend LOTS of salt and I'm not big on super salty foods.) Throw the garlic cloves on the sheet with the potatoes.
- Roast 25 minutes. Make sure to turn them all once at the halfway point or they will end up sticking to the baking sheet.
Theses come out deliciously crispy. I have found they are even better if you use herbed butter on the potatoes. (I just put whatever herbs I have in my garden in the food processor with butter and voila!) Otherwise I follow all other directions and they are crispy perfection. Thx!
These are really good! I left out the red pepper flakes and sub'd chili powder. I put a lot of kosher salt as suggested and they were not overly salty tasting. Will make again for a change. Made for Fall 2009 PAC.
I cut my potatoes too thin, and at 550, my garlic burned!!! My oven probably cooks too hot, so I will try them again. Other than that, the potatoes were nicely crisped, and it is an easy recipe.