Herbed "Window" Potatoes
An elegant garnish or standalone, these herbed potato crisps are sure to please
- Silpat or other silicone mat for baking
- 4 each Starchy Potatoes, such as Russets
- 6 Tbsp Butter, unsalted
- salt, pepper to taste
- small-leaved herbs, separated such as thyme, parsley, chervil, sage
- Preheat oven to 425° F.
- Prepare your desired herbs. Good ones to use are parsley, chervil, tiny sage leaves, thyme or similar. I like to use thyme and thyme flowers when they are blooming. You want them to be quite small so they will embed between slices. Make sure they are clean and dry.
- Peel your desired amount of potatoes. Line a baking sheet with a Silpat or other silicone mat.
- Melt butter in a microwave-safe bowl or in a small saucepan over low heat.
- Using a mandoline, slice potatoes very thinly, longwise for oval chips (ideal for garnish), or from the short end if you prefer more rounded chips. If the potatoes are just about transparent, this is the correct thickness.
- Keeping two facing potato slices together (so they line up), rub them together so that the starch of the potato comes to the inside surfaces. Open them up again and lay both starchy sides facing up. Place a small amount of herb carefully -- keeping it as flat as possible -- on one slice; top with the second. Place “sandwiched” potato now on silpat and brush with a small amount of oil or melted butter (I prefer a mixture of both). Repeat with as many slices you would like. Sprinkle potato slices with salt and finely ground pepper to taste.
- Place sheet in the oven and back for approximately 3-5 minutes, watching so that the edges of the potatoes get just barely brown. Turn potatoes carefully and brush other side with butter or oil. Bake until golden brown on the edges…again, 2-5 minutes. Keep an eye on them because they can scorch quickly!
- Remove from oven, let cool on pan for 1 minute before removing to a wire rack to cool and crisp up completely.