- 2 large Idaho potatoes, scrubbed
- 1/3 cup extra virgin olive oil (EVOO), for brushing potatoes
- 2 sprigs rosemary, leaves finely chopped
- 2 tablespoons grill seasoning
Heat the oven to 500°F.
Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with EVOO, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.