Wednesday, May 25, 2011

Making your own potato chips!

Found a wonderful recipe from Martha Stewart for the roast potato. And it's not a normal chunky  potato, it's a crisp thin slice potato. Making your own potato chips! And it's baked, so healthier. I am enjoying the making of it and also the final taste! Yummm.... My house became so fragrant with the smell of shallot and rosemary. The downfall is just it took 1hr and 15 mins  + another 30 mins to finish it. And my potato was a bit burnt and black, despite that, the taste was so yummy. I think for the first 1hr 15mins, it needed to be covered with aluminium foil and for the last 30 mins, without it to make the edges crisp.

  • Prep Time
    25 minutes
  • Total Time
    2 1/4 hours
  • Yield
    Serves 8


  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons extra-virgin olive oil
  • 4 pounds russet potatoes, peeled
  • 4 shallots, thickly sliced lengthwise
  • coarse salt
  • 1/2 to 1 teaspoon red-pepper flakes (optional)
  • 8 sprigs thyme


  1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Cook's Note

The thinner the potatoes are cut, the crispier they'll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.


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