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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 1 |
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This recipe goes with Ham-and-Bean Soup, Ham-and-Bean Soup With Fresh Spinach Ingredients:
1 large sweet potato (about 12 oz.) |
1 large yukon gold potato (about 8 oz.) |
1/2 cup canola oil |
kosher salt to taste |
Directions:
1. Cut potatoes into 1/8-inch-thick slices, placing slices in a large bowl of ice water as you work to prevent discoloration.
2. Cut potato slices into leaves, using assorted 2- to 3-inch leaf-shaped cutters. Return leaves to ice water until ready to use.
3. Drain potato leaves, and dry well with paper towels. Cook potato leaves, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until golden brown. Season with salt to taste.
4. Note: To make ahead, prepare recipe as directed; place cooked leaves in a single layer in a jelly-roll pan. Freeze on pan until firm, and transfer to a zip-top plastic freezer bag. To reheat, place leaves in a single layer on a lightly greased baking sheet. Preheat oven to 350°, and bake 8 to 10 minutes or until thoroughly heated.
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