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From “Big Buy Cooking,” by the editors of Fine Cooking magazine (). Serves 4

Ingredients

1    pound fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)

3    tablespoons olive oil

2    large shallots, sliced 1/4-inch thick and broken into individual rings

2    teaspoons chopped fresh rosemary

     Kosher salt and freshly ground black pepper

Directions

Position a rack in the center of the oven and heat the oven to 425. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper, and then spread the chips flat on the baking sheet. Bake, turning after 10 minutes, until potatoes brown and start to crisp, 25-30 minutes; the shallots should be tender and browned. Serve immediately.