It’s a tradition in my husband’s family to have an appetizer party a few days before Christmas. I always love finding new recipes to try, and this year, this and my favorite appetizer (salad rolls/fresh spring rolls – whatever you call them, I love them!) were my contributions.
The inspiration for this recipe came from the goat cheese my sister in law just gave us because she wasn’t going to be able to use it up before she goes on vacation, and the GIANT bag of potatoes we bought on our first shopping trip for our new apartment. With a little guidance from White on Rice Couple, these appetizers were really easy to put together, and disappeared within a few minutes!
Of course you could use a mandoline to slice the potatoes evenly, but I think it’s a whole lot more fun to practice your knife skills (and believe me, mine need practice) and slice them by hand!
adapted from White on Rice Couple
4 small Russet potatoes
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
a few big pinches of sea salt
about 5 ounces goat cheese
Preheat the oven to 400 F and line several baking sheets or jelly roll pans with parchment or Silpats.
Scrub the potaotes well, then slice about 1/8″ thick using a mandoline or sharp knife.
Toss with the olive oil, rosemary, and salt.
Spread in a single layer on the prepared pans, then put into the oven. The baking time will depend on how thin your slices are, so bake for 10 minutes then flip each slice over. Check every few minutes after the initial 10, and remove the chips that are golden brown.
Once all the chips are no longer hot, use a butter knife to dab a little goat cheese on each one.