Prep 20 mins
Cook 1 hr
A great garnish stuck in mashed potatoes, as a garnish in soup, or where ever! These, once made, can be stored in a cool dry place for up to 2 weeks. You do not have to make these 'picket' fences like I did below - I've made triangles, square, whatever shape. Play around these are so cheap and easy to make it's almost silly.
- Preheat your oven to 375°F.
- Peel the potatoes.
- On a slicer or mandolin thinly slice the potatoes to about 1/8 inch thick (this can be done by hand but please be careful to keep them thin enough because if they are too thick the recipe will not work).
- Taking the potato slices slice them with a knife into 1/2 inch by 4 inch slices (this does not have to be exact, just make them consistent so you have nice pieces to make fences out of).
- Place a silpat on your sheet pan and place your egg white in a shallow dish for easy dipping.
- Dredge each slice of potato through the egg white and lay them on the silpat.
- Lay the potatoes in a row of 4 with about 1/2 inch space between each one.
- Lay another row of 4 potato slices going the opposite direction on top of the original row- you should now have a 4 x 4 'fence'.
- Do this with the remaining potatoes, do not over crowd your pan (leave at least 1/2 inch space between all 'fences').
- Gently pour the oil onto the silpat being careful to not disturb the fences- this oil should surround and slightly coat each fence.
- Place the second silpat on top of the fences and back until golden brown.
- When cool enough to touch remove from the silpat and blot dry.
- Season to taste with salt & pepper.