Prep 15 mins
Cook 1 hr
This is a great garnish/chip I've seen used in a few restaurant. There are two ways of making this--one with egg whites and one without. I will include the method using egg whites below, these can be omitted if you have very starchy potatoes. These are great stuck in mashed potatoes, leaning against a piece of meat, or as a garnish on a soup. Different herb leaves can be used with no ill effect as long as they a not too large to be completely surrounded by potato. I really enjoy using oregano leaves.
- Preheat your oven to 375°F.
- Wash, scrub, and dry you potatoes well as the skin will be left on.
- Using a slicer or a mandolin slice the potatoes long ways very thinly, about 1/16 of an inch (you can do this by hand, just be very careful to keep the slices thin enough and even).
- On a sheet pat place one silpat and place your egg whites in a shallow dish.
- Dip one slice of potato, place it on the silpat.
- Place one parsley leaf on top of the potato slice.
- Dip another potato slice in the egg white mixture and lay it on top of the original potato slice and the parsley leaf- you have just made one stained glass potato.
- Repeat this until the sheet pan is full but not over crowded.
- Gently pour vegetable oil onto the silpat, pour just enough that each stained glass potato is surrounded and coated--be careful that they do not move around too much.
- Place a second silpat on top of the stained glass potatoes and oil.
- Place in the oven and back until golden brown, remove and blot dry.
- Once made these potatoes can be blotted and kept in a cool *DRY* place up to 2 weeks.