Ingredients

4 Large russet potatoes, peeled and sliced about 1/16-inch thick

1/2 cup kalamata olives, pitted and coarsely chopped

1/3 cup olive oil

4 garlic cloves, minced

2 tsp minced fresh rosemary

1/2 tsp grated lemon zest

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Preparation

  1. In a large bowl, toss the potatoes, olives,oil, garlic, rosemary, lemon zest,salt ant pepper together. Cover and let marinate 30 minutes to 12 hours, stirring occasionally.
  2. Place an oven rack in the center position and pre-heat the oven to 400F.
  3. Place the potato mixture on a baking sheet and distribute in a single layer. Bake about 30 minutes turning once or twice, until crisp. Serve hot.