Pomme Frite Crisps

These easy and yet just a touch of gourmet crisps/chips are quite delectable. They are a perfect accompaniment to the Stuffed Chicken Cordon Bleu. Make these earlier in the day and serve them as nice after school snack or warm with a meal.

More recipes @ the Plaid and Paisley Kitchen

Again this is one of those recipes that the amounts will vary depending on how many you want to make. Make a batch as big or small as you want!
You will need:
russet potatoes
salt and pepper
herbs d’ provence
and oil to fry in
Slice the potatoes on a mandolin slicer and place slices in a bowl of ice water. This will help wash off the starch and make your chips crisper. See how cloudy the water is? That is all the starch coming off.

Drain the slices on paper towels and pat dry.

In a large skillet heat about 1/4″ of vegetable oil to aprox 375. When you put a potato slice in it should bubble up all around it. If it doesn’t the oil is not hot enough. In batches fry the slices about 2 min on each side. Remove to paper towels then sprinkle with salt and pepper and the herbs d’ provence. Immediately put on a wire rack so they won’t get soggy. Keep working in batches till all are done.

Enjoy your gourmet snack!

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