Potato Crisps with Herbs

These are great with dips and salsa or served alongside sandwiches or salads.

Makes 8-10 servings

3-4 tablespoons olive oil

2 large russet potatoes, peeled and thinly slices lengthwise into 1/8th-inch slices (1 lb.)

2 teaspoons kosher salt or coarse sea salt

1 teaspoon freshly ground black pepper

1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

Foster’s Pimiento Cheese Spread

1. Brush a very large shallow baking pan or baking sheet with 2 tablespoons olive oil; arrange potatoes in a single layer.  Brush tops of potatoes lightly with remaining olive oil; sprinkle with salt, pepper, and herbs.

2. Bake in a 450° oven for 20 to 25 minutes, until golden brown and crispy. Cool the potatoes in the baking pan so they stay crisp. Serve with Foster’s Pimiento Cheese Spread.