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Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1/2 cup clarified butter
- 2 large Idaho potatoes
- 20 1 1/2-inch fresh chives
- 20 fresh tarragon leaves
- 20 tiny fresh chervil sprigs
- Coarse salt
Method
- Brush a heavy, flat baking sheet with clarified butter.
- Peel and rinse the potatoes; pat dry.
- Cut them into paper-thin lengthwise slices using a mandoline.
- Lay half the potato slices next to one another but not touching on the baking sheet; place 1 piece of each herb in the center of each slice, leaving a border around the herbs.
- Pat the remaining slices dry; lay them evenly on top of the herbs and press firmly.
- Brush with clarifies butter and season with salt.
- Bake at 275 for 25 to 30 minutes, turning the sheet, until golden.
