Garlic Potato Chips

I've never been a huge potato person. Even when I was a kid, a onion ring seem far more glorious than those soggy, paper-tasting fries that would never-the-less remain part of the junk food holy trinity of burgers, soda, and spuds throughout my childhood. Even if you don't like potatoes, there is something undeniably sacred about them. Rolling into into burger joints after prom dances and such throughout my teenage years, it was without a doubt a golden basket of fries that married my friends and I around a cold, cement table in the wee hours of the morning after our curfews had long since expired.  I, a sort of alien in the eyes of my friends and family, never had much liking for the vegetable (if that's what you should call it) and would abstain from fries, hash browns, and the like on almost any occasion - even during these episodes of late-night galavanting.  After all, a potato without all that salt and oil is pretty bland, is it not?

Recently however, I have been giving potatoes a second chance and have found that potatoes can be far from dull or conventional. Take potatoes a la francaise, cooked, seasoned and served in a fresh Nicoise salad. Or this recipe below, which is becoming a new addiction. Note the ample use of garlic :) yummmy

Garlic Potato Chips

My dad was surprised with how fast (and delicious) it was to cook these garlic potato chips. He swore they would take more than 25 minutes. Nope! This colorful little side takes about 5 minutes to prep and 20 minutes to cook. 

Ingredients: 

Potatoes -You can mix and match your potatoes to whats in season or fresh are your local market.  Sweet potatoes are my favorite, so I always use them. 

Chopped, fresh garlic to taste - I like garlic, so I tend to pile it on. Also, i make sure all the garlic pieces sit on top of the potatoes. 

Olive oil - I prefer using garlic olive oil to really exaggerate the garlic taste that I oh-so love)

Sea Salt 

Rosemary - My dad has a garden, so I just plucked a few fresh pieces and sprinkle the leaves on.  

To cook: 

Preheat oven to 425

Cut potatoes into thin chips and place them on a foil baking ship. Coat each side lightly with olive oil. Sprinkle garlic and rosemary on top.

Cook around 13 minutes on each side, until golden brown.     

Served with sauteed shrimp, steamed artichokes, and a fresh green salad, and parmesan reggiano cheese