Sage Potato Chips
- Course: Snack
- Features: Gluten-Free
Summary:
With a few knife slits and fresh sage leaves, an elegant snack is created.
4 servings
Ingredients:
- Canola oil, for frying
- 2 large unpeeled Yukon Gold or russet potatoes, scrubbed
- 25 sage leaves
- 1/2 teaspoon sea salt
- Smoked Spanish paprika, for garnish
Directions:
Pour enough oil into a large (6-quart) pot for it to reach a depth of 2 inches. Heat over medium heat until the oil registers 200 degrees on an instant-read thermometer. Place a wire rack on top of a baking sheet. Line a platter with several layers of paper towels.
Use a mandoline to cut the potatoes into 1/16-inch-thick slices. Use a very thin, sharp knife to make 2 slits in the center of each slice, spaced vertically about 1 inch apart.
Working in batches, fry the slices for about 10 seconds each. Use a slotted spoon to transfer the cooked chips to the prepared rack. When they are cool enough to handle, thread 1 sage leaf through the slits in each slice.
Increase the heat under the pot to medium-high, or as needed so the oil temperature reaches 360 degrees.
Working in batches, fry the potato chips again, turning occasionally, for 1 to 2 minutes, until golden and crisp. Use a slotted spoon to transfer the chips to the paper-towel-lined platter. Sprinkle with salt and the paprika to taste; serve immediately.
Recipe Source:
Adapted from a recipe by Dan Barber of Blue Hills that appeared in the March 2009 issue of Saveur magazine.
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