Total Time
1hr 15mins
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.

Directions

  1. Preheat your oven to 375°F.
  2. Wash, scrub, and dry you potatoes well as the skin will be left on.
  3. 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).
  4. On a sheet pat place one silpat and place your egg whites in a shallow dish.
  5. Dip one slice of potato, place it on the silpat.
  6. Place one parsley leaf on top of the potato slice.
  7. 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.
  8. Repeat this until the sheet pan is full but not over crowded.
  9. 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.
  10. Place a second silpat on top of the stained glass potatoes and oil.
  11. Place in the oven and back until golden brown, remove and blot dry.
  12. Once made these potatoes can be blotted and kept in a cool *DRY* place up to 2 weeks.

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