- SERVINGS: Makes 20
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.
- 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
- 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.
- 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.
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