Al Dente on the Side: Parmesan oven chips

Along the same lines as the pork roast from Saturday night, I improved one of the sides. I wanted potatoes that could slow roast with the pork loin. This meant thin slices that I could blast under the broiler at the end.

I went with a mix of salt, pepper, parmesan cheese and olive oil to toss them in. It worked well. No complaints, other than my hope that these would have crisped up a little better.

Parmesan oven chips
By Jared Paventi

  • 2-3 lbs. russet potatoes, washed and sliced thin
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese
  • 3 tbsp. kosher salt
  • 2-3 tbsp. ground black pepper

Preheat your oven to 300 degrees.

Mix the oil, cheese, salt and pepper in a large bowl. Gradually add potato slices to the bowl and toss with a large spoon until all of the potatoes are in the bowl. Dump the potatoes on a large foil-lined baking sheet. Roast 90 minutes, then turn the broiler on high and cook on the top rack for 3 to 4 minutes until browned and slightly crispy.


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