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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Saveur in Issue #119 This whimsical snack is served at New York's Blue Hill at Stone Barns Ingredients:
2 large yukon gold potatoes, unpeeled |
canola oil, for frying |
25 sage leaves |
sea salt and freshly ground white pepper |
to taste |
smoked paprika, for garnish |
Directions:
1. 1. Using a mandoline, cut potatoes into 1⁄16 -thick slices. Make 2 slits in center of each slice (see How to Thread a Potato Chip).
2. 2. Pour enough oil into a 6-qt. pot for it to reach a depth of 2 . Heat over medium heat until oil registers 200° on a deep-fry thermometer. Working in batches, fry the slices for about 10 seconds each. Using a slotted spoon, transfer chips, in a single layer, to a rack set over a baking sheet.
3. 3. Thread a sage leaf through the slits in each slice (see How to Thread a Potato Chip). Raise oil temperature to 360°. Working in batches, fry slices again, turning occasionally, until golden and crisp, 1–2 minutes. Transfer potato chips to paper towels and sprinkle with salt, pepper, and paprika.
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5. how to thread the herb in a potato chip will follow ... this way you can use the technique for other recipes
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