I hope you had a fabulous weekend. Saturday’s temperature was in the 30’s and I took advantage of this warm weather by running outside. It was so nice! I certainly miss running outside and now that I’m signed up for the Rock N Sole quarter marathon it’s time to get back outside. Hopefully my prayers will be answered and Spring will arrive and be here to stay.
This weekend we made Geoffrey Zakarian’s Pan Seared Chicken with Olives and it was easy and delicious! We saw him make it on The Kitchen a couple weeks ago and thought it looked really good.
This dish is perfect with the chicken, olive and tomato sauce, and the asparagus we added. But then we made our potato chips to add a crunchy texture. I love these chips. We slice them with our mandolin and then bake them in the oven until they are almost done. Then we let them sit to cool and crisp up. I don’t know why I haven’t shared these with you until now!
Redskin potatoes, 3 medium sized
Spice blend (coriander, garlic, oregano, cumin, sage, paprika, onion powder)
1. Rinse and scrub potatoes. Slice the potatoes thin using a mandolin or knife. I highly recommend buying a mandolin if you don’t have it. We love it and use it all the time!
2. Preheat oven to 400 degrees F. Season potatoes with olive oil and spices. We use a roast vegetables and fries spice blend purchased from Homegoods but I’ve listed the main ingredients of the blend above.
3. Place slices on a baking sheet making sure they don’t touch each other. Bake for 30 minutes or until potatoes start turning brown. Let them sit for 3-5 minutes and then munch away!