Name: Roasted "Chips"
Yield: Makes 4 to 6 servings
Ingredients: 2 pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges; 2 tablespoons extra-virgin olive oil; 2 teaspoons fleur de sel*

Roast the wedges with points facing up to brown all sides.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

2 pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges

2 tablespoons extra-virgin olive oil

2 teaspoons fleur de sel*

Preparation

Step 1
Place rack in center of oven. Preheat to 450°F.
Step 2
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400°F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.
Step 3
- A type of sea salt; available at some supermarkets and at specialty foods stores.

TagsBritish European Yukon Gold Potato Potato Root Vegetable Vegetable Snack Nut Free Dairy Free Gluten Free Vegan Vegetarian 5 Ingredients or Fewer Roast Bon Appétit

Recipe notes

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