March 20, 2009
Potato chips for SPRING


Food is not only essential to traditions - cake on birthdays, dumpling soup on lunar new year, turkey on Thanksgiving - but it also marks the transition from one season to another. This recipe from the Idaho Potato Commission and Chef David Burke of Smith & Wolensky Restaurant Group does just that.

These potato wafers are essentially potato chips with fresh herbs pressed inside. They would be the perfect accompaniment to a backyard barbeque or even an elegant side dish at a spring brunch. Enjoy.

Herb Idaho potato wafers
Serves 4

1/4 cup clarified butter or vegetable oil
2 large potatoes
1/2 cup finely chopped or whole herb leaves*
Salt, coarse or kosher to taste

Heat oven to 325 degrees. Brush baking sheet lightly with clarified butter or oil.
Peel potatoes; cut into thin, translucent slices using mandoline. Arrange half the slices on pan in single layer.
Place 3 herb leaves or sprinkle 1/4 to 1/2 teaspoon chopped herb on each potato slice. Cover each with another potato slice; press to seal.
Brush lightly with butter or oil; sprinkle lightly with salt.
Bake about 15 minutes, or until potatoes are cooked, lightly browned and crisp

* Use tarragon, cilantro, chives, sage, basil, rosemary or other fresh herbs

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