When people tell me a recipe is easy, I typically take “easy” with some skepticism. My idea of easy is much simpler than most people. I’ve been known to ruin easy recipes because I typically need an easy recipe when I have no time or patience — it needs to be one to two steps and done. At a friend’s pool party, I fell in love with her Roasted Potato Crisps, and when she described how she made them they sounded easy. So the next time I needed a quick side after a long summer day of play, I gave them a try.
Guess what?! They really are as easy as she said, and oh my are they good. (Thanks for the recipe Ms. J!)
And, perhaps even better than being easy, my kids love them. After diner we decided we needed more and ate them like potato chips on the couch. How’s that for a hit?!
Easy Roasted Potato Crisps
- 1 Bag of Honey Gold Potatoes (you could sub other mini potatoes, but these are perfect!)
- Olive oil
Wash and then slice the potatoes extra thin. (This is the most time-consuming part.)
In a bowl generously coat in olive oil — don’t be skimpy — then salt and pepper.
Spread the potatoes on a baking tray and cook at 425 for 15 minutes. Toss potatoes and cook for another 15 minutes. Check to make sure they are nice and crispy — they should be slightly brown. (Tip, I tossed my again and put them in for an extra five minutes watching them carefully.)
Serve and enjoy!
That’s important to me because the last thing my kids need is to be exposed to more chemicals when I am trying to clean the dishes.
And adding Jet-Dry Power & Free Rinse Aid to my dishwasher means that my dishes will be clean and spot free. So dirty dishes go in, and the next day clean/spotless dishes come out.
If I only had a robot to help me put away all of my clean dishes…
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