Prep time: 15 minutes
Total time: 45 minutes
1 ½ pounds|717 grams creamer or fingerling potatoes, cut lengthwise ¼-inch slices
¼ cup|60 ml olive oil, plus more for serving
1 sprig rosemary, leaves minced
kosher salt and freshly ground black pepper, to taste
Heat the oven to 450°F. Toss the fingerlings with the olive oil, rosemary, salt, and pepper and spread into an even layer between two sheet trays. Roast, tossing halfway through, until the chips are golden and crispy, 30 to 35 minutes. Zest the lemon over the top and transfer to a platter or bowl. Serve with white bean dip.
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