Rosemary Potato Crisps with Creme Fraiche – a delicious recipe with vegetable oil, russet, Rosemary, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brush a baking sheet well with some of the oil.
2
In a food processor fitted with a 2-millimeter slicing disk or with a hand held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet.
3
Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400 degree F. oven for 12 to 15 minutes, or until they are golden brown.
4
Transfer the crisps while they are still warm with a metal spatula to a rack.
5
Sprinkle rosemary over crisps and let them cool.
6
The crisps may be made several days in advance and kept in a plastic bag at room temperature.
7
Serve with a dollop of creme fraiche.
86
kcal
Calories
8
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large russet (baking) potato, Rosemary, minced, to taste, Creme fraiche or sour cream.
Yes, Rosemary Potato Crisps with Creme Fraiche falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
