Potatoes are one of my favourite things to harvest. It’s like unwrapping a present, you are never sure what you are going to get. Our first year growing potatoes was disappointing, but the last few years we have been getting great harvests from our towers. There are so many meals and snacks that can be made with potatoes, but one of my absolute favourite is kettle chips. Our delicious potatoes paired with fresh herbs from the garden make a flavourful home-grown treat.
~ 1-2 large potatoes, sliced 1/8” thick
~ 2-4 garlic cloves
~ Sprig of rosemary
~ Olive oil
~ Sea salt
~ 1-2 tbsp sugar
1. Preheat oven to 350C
2. Slice your potatoes into even slices. I recommend approx 1/8” thick. I used a mandolin for uniform slices, but if you don’t have one, just slice them as close to the same thickness as possible.
3. In a large bowl mix enough water to cover your potatoes and 1-2 tbsp of sugar (amount varies on how many potatoes you use). Add your potatoes and let soak for at least 15 minutes.
4. While the potatoes soak, remove the rosemary from the stem and finely chop. Mince the garlic. Pour some olive oil into a small bowl and add the garlic.
5. Drain your potatoes. Using a clean dishcloth or paper towel, pat dry the potato slices. You will want to dry them as much as possible to ensure a crispy chip.
6. Line a baking pan with parchment paper. Brush a very light layer of the garlic infused olive oil onto the parchment paper. You don’t want to be heavy handed with the oil or your chips will be soggy. Add a sprinkle of rosemary over the pan.
7. Line your tray with potato slices ensuring no overlapping pieces. Brush a light layer of garlic infused oil over the tops of the potato slices. Sprinkle with rosemary and cracked salt.
8. Bake in the oven, watching closely. As soon as the edges start to brown, check the chips and remove from the pan as needed. Likely you will be removing some chips and them putting other back in for a bit longer. That is ok, the slices will cook differently depending on size.
9. Let them cool on a wire rack to ensure full crisp-ness.
These can be done with other flavours, but the garlic rosemary is my absolute favourite. It has a nice strong flavour that isn’t overpowering.