Crispy Potatoes

Crispy potatoes are simple and delicious.  They’re made in the oven, but the serious amount of oil involved takes these far away from the semi-healthy category of oven fries (and into a category of incredibly delicious).

I started with 2 medium-sized red potatoes, 2 shallots, and 4 cloves of garlic.

garlic clove on wooden cutting board, partly peeled

 

 

 

 

 

 

 

 

Shallot sliced thinly, resting on cutting board with knife

 

 

 

 

 

 

 

Pour some olive oil into the pan and place the thinly-sliced potatoes into a single layer.  Wait about 5 minutes before putting in the oven – this allows the oil to soak into the potatoes a bit more.

 

 

 

 

 

 

 

Baking time was about 40 minutes in a 375 degree oven, stirring frequently.

 

 

 

 

 

 

 

Scrambled eggs and chipotle sauce are welcome additions.  Plain old hot sauce is great on these potatoes, as is nearly any sauce you might enjoy dipping french fries into (honey mustard, ketchup and mayo, etc.).

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