Not much to say here, except these will totally surprise you with their tastiness. They’re really easy to make and go great with your homemade ketchup. The title is a misnomer, these aren’t chips like you’d think of them, but whatever.
I used my own potatoes for this recipe. This is probably the last time I’ll grow potatoes: they take up too much room and just aren’t that fun, even if they’re purple or red. They’ll feed my daughter as part of a vegetable medley, and that’s cool. But really, I’ve got better things to grow.
- 5 medium potatoes
- 2 twigs rosemary
- 4 sage leaves
- olive oil, salt and pepper
Slice the potatoes lengthwise, a 1/2 inch thick.
Prepare your grill for high heat.
Bring a pot of water to boil. Put the potatoes in for about 5 minutes, to parboil them. Par-anything means to cook them, but not all the way. The potatoes should still be firm when you remove them. While the potatoes boil, finely chop the sage leaves and rosemary.
Remove the potatoes. Let them steam dry in a bowl, about 30 seconds. Toss with the sage, rosemary, olive oil, salt and pepper.
Put on the grill for 2 – 3 minutes per side, until they have lovely grill marks.
Serve with ketchup and a tasty steak.
