Herbed Potato Chips from Maxim's Restaurant and Chef John Parker
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Ingredients for 18 pieces. It's best to use large potatoes with a uniform oval shape. You can slice them thinly using a vegetable peeler.
Ingredients
- Butter - 3.9 oz
- Chives - 20 stalks
- Tarragon - 20 pieces
- Chervil - 20 sprigs
- Salad Potatoes - 2 pieces
- Ocean salt - to taste
Step by Step guide
Step 1
Preheat the oven to 180° C (350° F) and place the rack on the third level from the top.
Step 10
Remove from the oven, blot with a paper towel, and let cool.
Step 11
Serve the chips at room temperature; they remain just as tasty for several hours.
Step 2
Separate the herbs into individual sprigs or leaves and set aside.
Step 3
Peel the potatoes, trim them into an oval shape, and cut them lengthwise. Rinse with cold water and dry on a paper towel.
Step 4
Using a vegetable peeler, slice the potatoes into the thinnest possible slices, about 18-20 pieces.
Step 5
Grease the parchment paper with soft butter. Arrange the chips next to each other on the baking sheet, ensuring they do not touch. Brush each with butter.
Step 6
Place herbs on top of each piece, positioning them in the center.
Step 7
Slice the second potato in the same manner.
Step 8
Gently dry the chips and place them on top of each piece with herbs. Then, slightly press the 'sandwiches' and generously brush with the remaining butter. Lightly salt.
Step 9
Bake the chips in the preheated oven for about 5 minutes, then rotate the baking sheet and cook for another 4-5 minutes, until golden brown.
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