Zucchini Ricotta Roll‑Ups in Garlic Basil Marinara

Golden, crispy potato rounds tossed with fragrant herbs and olive oil, roasted to perfection—ideal as a savory side dish or snack.

Why You’ll Love This Recipe

• Perfect crunch: Thin-sliced potatoes crisp up beautifully in the oven.
• Herb-infused warmth: Rosemary, thyme, and garlic lend aromatic flavor.
• Versatile accompaniment: Serve with dips, as a side, or as part of a snack board.
• Effortless prep: Minimal hands-on time—just slice, toss, roast, and enjoy.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Small Yukon Gold or red potatoes
• Olive oil
• Fresh rosemary and thyme (or dried herb blend)
• Garlic powder or minced fresh garlic
• Salt and freshly ground black pepper

directions

1. Preheat oven to 400 °F (200 °C). Line baking sheet with parchment.
2. Slice potatoes evenly to ~1/8‑inch thickness using a mandoline or sharp knife.
3. Toss in a bowl with olive oil, herbs, garlic, salt, and pepper.
4. Spread in a single layer, ensuring slices do not overlap.
5. Roast for 20–25 minutes until golden and crisp, flipping halfway through.
6. Serve warm with fresh herbs or alongside your favorite dip.

Servings and timing

• Servings: Serves 4 as a side
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Cheesy crust: Sprinkle grated Parmesan 5 minutes before roasting.
• Spicy option: Add red pepper flakes or a dash of smoked paprika to the mix.
• Dipping options: Serve with garlic aioli, sour cream, or mustard dip.
• Seasonal twist: Try with rosemary-lemon zest seasoning.

storage/reheating

• Storage: Keep cooled slices in airtight container for up to 3 days.
• Recrisping: Reheat in a 375 °F oven on a baking rack for 5–7 minutes to regain crispness.

FAQs

What kind of potatoes work best?

Yukon Gold or red potatoes crisp well while maintaining tender insides. Russets work, but may be less crispy.

How thin should slices be?

Aim for ⅛‑inch for optimal crispness. Thicker slices won’t crisp as well; thinner slices may burn.

Should I rinse potato starch?

Rinsing and drying slices can help crisp them, but it’s optional.

Can I use dried herbs instead of fresh?

Yes—use about 1½ teaspoons dried in place of fresh herbs.

How do I prevent uneven cooking?

Ensure even thickness and a single layer with space between slices for airflow.

Do I need to flip halfway?

Yes—for consistent browning on both sides—but handle gently to avoid breaking.

Can I bake these ahead?

Roast, cool, and store. Before serving, reheat in oven to restore crispness.

Can I season after baking?

Ideal to season before baking so flavors infuse during roasting.

Are these gluten-free?

Yes—safe for gluten-free diets when using naturally gluten-free ingredients.

Can I make them in an air-fryer?

Yes—air-fry at 375 °F for 12–15 minutes, shaking halfway through.

Conclusion

Crispy Herb‑Roasted Potato Rounds are a simple yet flavorful side dish with satisfying crunch and fragrant herb notes—perfect with any meal or as a snack.

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