Crispy Potato Rounds with Rosemary

This simple dish makes a nice alternative to French fries. It comes from The PlumpJack Cookbook by Jeff Morgan.

5 T. olive oil

3 lbs. potatoes, scrubbed (recipe called for large white or Yukon Gold, but I used potatoes from the big old bag of regular baking potatoes I had on hand)

1 T. dried rosemary

coarse salt and pepper

Cover the bottom of your roasting pan with 2 T. oil. Slice potatoes into 1/8-inch rounds. Place in pan. (You can be decorative here, and line them up in overlapping rows or in a circular pattern.) Drizzle over the remaining 3 T. olive oil. Sprinkle with rosemary, and season with salt and pepper as desired. Cook at 400 degrees aout 30 minutes, until golden brown.

Question: do you have any favorite summertime side dishes?