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Thin potato rounds are dried, seasoned and cooked in batches. A consistent five-millimeter thickness helps the centers and edges finish together.
Ingredients and measurements
- 4 large potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic granules
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon salt
Preparation and cooking
- Stage 1
Scrub potatoes and slice into roughly five-millimeter rounds. Hold in water while slicing, then drain and dry thoroughly.
- Stage 2
Toss with oil, garlic granules, herbs and salt. Arrange a single layer in the basket.
- Stage 3
Cook at 390°F, turning or shaking midway and beginning checks around eighteen minutes. Continue until browned and tender through the center.
- Stage 4
Serve promptly; keep batches spread out rather than stacking them in a covered bowl.
Water left on the rounds creates steam and makes the oil coating uneven.
Why dry after rinsing?
Slice evenly and check the thinnest pieces first. Remove finished pieces while thicker ones continue.
How do I avoid burnt edges?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why dry after rinsing?
Water left on the rounds creates steam and makes the oil coating uneven.
- How do I avoid burnt edges?
Slice evenly and check the thinnest pieces first. Remove finished pieces while thicker ones continue.