John Myers
Ingredients for 1 servings:
- e.g. potatoes, waxy, large
- 1 liter vegetable broth, strong
- n. B. Sage leaves, large
- n. B. Rapeseed oil for frying
- e.g. Fleur de Sel or classic salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
not inexpensive, but worth it
First of all: I mainly use large, waxy baked potatoes WITH the skin on for the chips. Use a slicer to slice the potatoes to a thickness of around 1 mm. Set the outer slices aside; they’re simply too small and will (in my case) be used to make fried potatoes. Now place the other slices in cold tap water for 1 hour to wash out any excess starch. Then drain the potato slices thoroughly in a sieve. Now blanch the slices one at a time in the gently simmering vegetable stock for 3 minutes each. Don’t use too many at once, because then the temperature of the stock drops immediately. Then let the slices cool on a wire rack or on baking paper. When the slices are at room temperature, make two slits in the middle, 1.5 cm apart, slightly smaller than the widest width of the sage leaves. Now pull a sage leaf through each slit. The photo explains it. Now heat the vegetable oil in a pan to about 2/3 heat (my Bosch stove goes from 1 to 9, and I use level 6, just as a guide). Let it heat through for a while to stabilize the temperature. Now fry the potato and sage slices until golden brown, turning frequently. Remove and drain on kitchen paper. Then dry thoroughly in a preheated oven at 100°C fan/convection oven. Season lightly with salt before serving. Note: The type of salt you use is a matter of taste. Chip salt adds a rustic touch, while fleur de sel adds something extravagant. However, any seasoning salt will do, depending on your personal taste. Just go for the Mediterranean touch of the sage. These chips aren’t really something you’ll eat until you’re full. More of a surprise side dish, a gimmick to go with an after-work beer, or a special “big shot” brand.
Facebook Comments