These rosemary roasted potato “chips” with truffle hot sauce are my answer to comforting, “un-fancy” food right now! They’re the extra-tasty result of jumbling up the concepts of truffle fries, thick-cut potato chips, and rosemary roasted potatoes. Even though they’re roasted, not fried, they’re still oh so indulgent; so perhaps don’t eat them at every single one of your meals. Try your best to share them, too. (I admit, I’m not so good with that!) And be sure to look for a bottle of truffle hot sauce (OK, so that’s a little fancy!) to drizzle them with (try these brands: The Truffleist or TRUFF) — that’s my absolute favorite part! While the sauce is pricey, it lasts a long, long time since you only need a little drizzle at a time. All that’s left to say about this recipe … mmm!
- 1 (12-ounce) russet potato, scrubbed and unpeeled
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon minced fresh rosemary
- Truffle hot sauce or hot sauce of choice, to taste
- 1/8 teaspoon black sesame seeds (optional)
- Preheat the oven to 450°F. Line a large baking sheet with unbleached parchment paper.
- Slice potato into roughly 12 lengthwise slices, about 1/4-inch thick each. Arrange on the baking sheet. Brush both sides of the potato slices with the oil. Sprinkle with the salt.
- Roast the potato slices for 15 minutes. Flip each slice over. Sprinkle with the rosemary. Bake until browned and crisped as desired, about 12 minutes more.
- Arrange on a plate—or stack ‘em up. Drizzle with hot sauce. If desired, sprinkle with the sesame seeds. Serve with (vegan) mayo (optional).
Per serving: 250 calories, 14g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 300mg sodium, 31g total carbohydrate, 2g dietary fiber, 1g total sugars includes 0g added sugars, 4g protein
Pair this recipe with my double-decker falafel sliders.