Yukon Gold Potato Chips With White Anchovy Recipes
YUKON GOLD POTATO CHIPS WITH WHITE ANCHOVY
These potato chips will intrigue your guests. As the chips bake, the anchovy melts into the potato for an intense one-bite amuse. While no one would want to eat a bowl of these chips, a single one packs a flavor punch. I was inspired to make these by David Bouley, the brilliant chef-owner of Bouley Bakery and Danube in New York, who was a guest chef at Tru soon after it opened in 1999\. He wove an anchovy between potato slices and fried them. I was hooked and had to develop my own method, which is to thread a white anchovy through slits in a potato slice and then bake the chips in a hot oven until lightly browned. If you can't find white anchovies, use the familiar dark anchovies instead.
Provided by Rick Tramonto
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F (see Note). Line a baking sheet with a silicone baking mat or parchment paper. Have ready an identical baking sheet and another silicone mat or piece of parchment.
- Peel the potato. Use a Japanese mandolin or a very sharp knife to cut the potato lengthwise into paper-thin slices.
- Choose 6 of the largest slices that are most similar in shape. With a sharp paring knife, make 3 small slits in a row in the center of each slice, so that an anchovy can be threaded through along the length.
- Thread an anchovy fillet through the slits of one slice. Repeat with the remaining anchovies and potato slices. Brush both sides of the chips with olive oil and season to taste with salt and pepper.
- Arrange the slices on the prepared baking sheet and cover with the second silicone mat or piece of parchment . Top with the second baking sheet and put the sandwiched assembly in the oven. Bake for 10 to 15 minutes or until the chips are golden brown.
- To serve, season the hot chips with salt and pepper and place each chip on a small plate.
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