Wednesday, December 12, 2012

Baked Potato Chips & Herb-and-Cheese Dip

Potato Chips Serves 8 Ingredients • 1 1/2 to 2 pounds large baking potatoes, scrubbed • 4 Tbsp. extra-virgin olive oil • 1 large garlic clove, peeled • Salt and freshly ground pepper Directions Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch). Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes. Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes. Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container
Herb-and-Cheese Dip Serves 4 to 8 (2 cups) Ingredients • 1/4 cup chopped fresh parsley • 2 Tbsp. chopped fresh rosemary • 1 large garlic clove, peeled and finely minced • 3⁄4 cup grated Parmesan cheese • 2 cups sour cream or plain yogurt • 1/4 cup milk • 1/2 tsp. salt • 1/4 tsp. pepper Directions In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.

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