Herb-Potato Maximes

Great American Food by Charlie Palmer (Random House) delivers sophisticated food with a playful spirit. Palmer serves these potato bites at Aureole, his Manhattan restaurant.

Plus: More Vegetable Recipes and Tips

  • Servings: Makes 20

Related Video

More Videos
How to Poach Eggs in a Strainer

Ingredients

  • 1/2 cup clarified butter
  • 2 large Idaho potatoes
  • 20 1 1/2-inch fresh chives
  • 20 fresh tarragon leaves
  • 20 tiny fresh chervil sprigs
  • Coarse salt

How to make this recipe

  1. Brush a heavy, flat baking sheet with clarified butter. Peel and rinse the potatoes; pat dry. Cut them into paper-thin lengthwise slices using a mandoline.
  2. Lay half the potato slices next to one another but not touching on the baking sheet; place 1 piece of each herb in the center of each slice, leaving a border around the herbs. Pat the remaining slices dry; lay them evenly on top of the herbs and press firmly. Brush with clarifies butter and season with salt. Bake at 275° for 25 to 30 minutes, turning the sheet, until golden.
Contributed By Published September 1996





485209 recipes/herb-potato-maximes 2013-12-06 Charlie Palmer spring|cocktail-party|dinner-party|game-day|holiday-open-house|appetizers-starters|side-dishes|20-for-a-crowd|fast|vegetarian september-1996,herb potato maximes,Charlie Palmer,Great American Food,Aureole,potato recipe,vegetable appetizer recipes,herb-potato-maximes 485209
Close