The Sunday morning standard
GF. V. SF. NF.
Taters! However many you want. Whatever kind you like best (purples, golds, and reds are my fav)
Sunflower oil for drizzling
Smoked sea salt (hickory rules)
Fresh herbs (Sage and rosemary are my staples)
Preheat the oven to 450°
Cut taters in half lengthwise, then lay them flat side down and cut lengthwise again
Slice them by hand or with a mandolin, making thin little triangles - I personally like slicing by hand because you get varying thicknesses creating crunchy thin pieces and thicker pillowy pieces
After you slice em up, place them on a layer of paper towels or use a kitchen towel to dry them off
You'll want to cover them with more towels and press to get them as dry as possible
Throw them on a parchment lined baking sheet, drizzle with oil, and sprinkle on half of your seasonings
Bake them for about 30-45 minutes, turning them with a spatula every 15, until they're to your desired crispiness
Serve with remaining salt, pep, & herbs
This recipe works with any root veggies - try adding in sliced carrots, daikon, or beets
Mix up the seasonings - if you have a favorite blend, go for it!
Christian Mistress - Agony & Opium
Speaking of hot & smoky...