Ingredients:

• Potatoes – sliced about 1/8 inch thick
• Olive Oil

Cooking Instructions:

1. Heat the oven to 350 degrees.
2. Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in asingle layer – no overlapping.
3. Bake for about 25-35 minutes – depending on the thickness of the chips & the variety of potato you used.
4. They are done when they look about like this & are crispy as they are supposed to be.  They are ready right out of the oven.

Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

Ingredients:

• Pizza dough (I use this HERE)
• Grated mozzarella (or vegan alternative) – I used about 1 cup
• Olive oil
• 1 potato – washed & sliced 1/8 inch thick
• Fresh rosemary
• 4 TBS butter (or vegan alternative)
• 1-2 shallots – minced (I used about 1/4 of a small red onion)
• 4 garlic cloves – minced
• Fresh thyme
• 1/4 cup white wine
• 1 TBS fresh lemon juice (never use that chemical stuff they sell jarred or in that plastic lemon)
• 1 vegetable bouillon cube

Cooking Instructions:

1. Heat the oven to 350 degrees.
2. Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in asingle layer – no overlapping.
3. Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).  Remove from heat & set aside.
4. Increase oven heat to 500 degrees (or the highest temperature it goes to).
5. In a stock pot, melt ONE TBS of the butter over medium heat & add theshallot (or onion), garlic & thyme.  Stir & let it cook until it begins to brown.  Add the white wine, bouillon cube & lemon juice.  Let it reduce a bit & get thick.  Then – add the remaining 3 TBS butter – one at a time – & whisk them in.  Set the beurre blanc aside.
6. Assemble the pizza!
7. Grease a cooking sheet or use parchment paper.
8. Roll out the dough & put it on the cooking sheet.  Pierce the dough here & there to avoid it bubbling up too much.
9. Layer with the beurre blanc, then cheese, potato slices & some rosemary.
10. Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.
11. Slice it up & rejoice in this garlicky goodness!