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"Potato candy" with Flavors of Lemon and Rosemary

INGREDIENTS:
  • 1 1/4 pounds potatoes, preferably waxy, scrubbed and cleaned
  • 3 tablespoons L'arte EVOO
  • 2 tablespoons chopped rosemary, separated in two
  • 2 tablespoons L'arte Lemon White Balsamic
  • Salt and pepper to taste

PREPARATION:
1. Preheat oven to 400 degrees F.
2. 
Cut potatoes into thin slices, preferably on a mandolin.  The slices should be just thick enough to not break when mixed in a bowl.  The thinner they are, the crispier they will be.  Discard ones too small in size.
3. Add the sliced potatoes and L'arte Olive oil to the bowl, mixing well to coat each slice with olive oil, making sure the slices separate.
4. Add the first half of chopped rosemary, salt and pepper to taste and mix well.
5. Grease a baking sheet with olive oil or put parchment paper or a silicon mat on it.
6. Spread the potato slices out on the baking sheet, slightly overlapping by 1/4"
7. Broil in the oven for 10 minutes.  Be sure to watch carefully as the cooking time will greatly change based on the thickness of the potatoes.  You want to see them crisp up and the oil to be sizzling on the edges without burning them.
8. When the potatoes are finished, remove them from the oven and drizzle L'arte Lemon White balsamic over the tops of them and sprinkle the remaining tablespoon of chopped rosemary.

3. Best eaten within minutes of leaving the oven - as soon as you're able to lift them from the pan with your hands. Enjoy!
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