What's On the Side: Oven-Baked Potato Crisps

Dustin and I were in Madison on Saturday as he was enrolled in a whole hog breakdown class at Underground Meats in the afternoon, and I was there to, uh, get my shop on and run errands while he learned the art of butchery. Once we arrived in town, we stopped for brunch at Weary Traveler Free House. Along with two eggs and toast, D's breakfast came with garlic fried potato slices. And, oh, were they good. (And yes, the egg-wich I ordered was also delish, but sadly potato-less.)

As much as I enjoy fried food, I figured I could bake some just-as-good -- or, okay, perhaps in the very least, nearly-as-good -- garlic potatoes in the oven.

These potato crisps get a toss in olive oil, dried herbs, and minced garlic followed by a sprinkle of salt and pepper before roasting in the oven for 30 minutes. We ate our potato crisps alongside a green salad and oven-roasted salmon.

It's been about a million years (slight exaggeration) since we last had salmon at home-- the salmon at our local grocery store's seafood case is typically the poster child for "what not to buy" when it comes to fresh (or, okay, more likely "recently thawed") fish. So, during my requisite visit to Whole Foods in Madison, I was stoked to see some gorgeous wild-caught coho salmon fillets for sale in the seafood department; I quickly snatched up two fillets for our Sunday dinner. Nothing like a little fish and chips (er, crisps) to end the weekend on a good note!

Oven-Baked Potato Crisps (printer-friendly version)
make two hearty servings

1-2 cups thinly sliced russet potatoes
2 tablespoons olive oil
1 teaspoon herbes de Provence
2 cloves garlic, minced
fine sea salt
freshly cracked black pepper

1. Preheat the oven to 400 degrees. Place a wire rack on top of a rimmed baking sheet and set aside.
2. In a large bowl, combine the sliced potatoes, olive oil, herbes de Provence, and minced garlic. Toss to coat.
3. Place the potato slices on the wire rack; it's okay if they slightly overlap. Season liberally with salt and pepper.
4. Bake in the oven for 30 minutes, or until the potatoes are golden and slightly brown on the edges. Serve immediately.