Oven-baked potato crisps with olive oil

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Chips de pomme de terre au four à l'huile d'olive
Photo credit: Céline de Cérou
Homemade potato crisps? Of course – they’re easy and quick to make, and you don’t even need a deep-fat fryer! The secret to getting them just right is to rinse the potato slices thoroughly and pat them dry before cooking. As for the olive oil, you’ll find you only need a little to achieve a brilliant result. Feel free to season the potatoes however you like: paprika, rosemary, garlic powder, mild chilli!
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Appetiser Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 3 personnes
  • 3 4 firm-fleshed potatoes (such as Charlotte or Belle de Fontenay)
  • 2 à 3 c. à soupe Provençal olive oil – ripened olives PDO
  • Fleur de sel (pepper)
  • Optional: paprika, rosemary, garlic powder, mild chilli…

Astuce

For these oven-baked potato crisps, choose a Provence olive oil – PDO matured olives (matured flavour) – for its aromas of black olives, candied fruit, woodland and/or toast. Or the PDO olive oil from Aix-en-Provence – made from mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – mature olives, and the ‘mature flavour’ olive oils from France.

Instructions

  • Preheat the oven to 180 °C (fan oven).
  • Wash the potatoes thoroughly (there’s no need to peel them) and slice them very thinly using a mandoline or a sharp knife.

  • Rinse the slices under cold water (to remove the starch) and then dry them thoroughly with a clean tea towel.

  • In a salad bowl, mix the slices with the Provençal olive oil – PDO ripened olives – and your choice of spices (optional).

  • Arrange the slices on a baking tray lined with baking paper, taking care not to overlap them.
  • Bake for 20 to 25 minutes, keeping a close eye on them. Turn them over halfway through cooking if necessary. They should be golden and crispy.
  • Leave to cool on a wire rack and sprinkle with fleur de sel just before serving.

Astuce

For these oven-baked potato crisps, choose a Provence olive oil – PDO matured olives (matured flavour) – for its aromas of black olives, candied fruit, woodland and/or toast. Or the PDO olive oil from Aix-en-Provence – made from mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – mature olives, and the ‘mature flavour’ olive oils from France.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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