Roasted “Chips” Recipe
- 2 pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fleur de sel
- Place rack in center of oven. Preheat to 450°F.
- Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400°F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.
- A type of sea salt; available at some supermarkets and at specialty foods stores.
