Start with one potato for two people, or two potatoes for 4 and so on.
Slice em up real thin, or thick if that floats your boat.
Take a few teaspoons of minced garlic or two fresh cloves minced.
Plus one sprig of fresh rosemary chopped. I picked this from the garden, what a great feeling.
Combine with the potatoes in a bowl and add a few glub glubs of olive oil.
Add some sea salt.
Toss to combine. Have a pan nearby heating up...
Smells so good. Toss until golden brown. I think it works best to work in batches so that the chips get evenly cooked. Preheat your over to 200 degrees to keep the tators warm while you finish up. Bon a Petit!
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