Speaker: Hello! Tonight I am going to show you the see-through potato and herb crisps. If you read the blog today, you will read why. Very simple, we need a large russet potato, our Japanese vegetable slicer, you have heard me talk about that before, some olive oil, a nice silicon pastry brush, don't use those bristle paint brushes anymore, and any kind of green herb.
Now you are going to peel your potato and on your Japanese vegetable slicer or Mandolin as they are called on the lowest setting, the thinnest setting, you want to make literally, paper-thin slices of potato. See you can see my fingers through it. Remember the sample where crammer sliced the ham so thin, it was invisible. I want it just slightly bigger than invisible. Then you are going to stack them, just laid them on ground. Now you would say, hey you big dummy. Why don't you put these in water? We don't want to wash these. We don't want to wash any of the starch off because that's going to affect final product. Alright, so once you have your paper-thin slices -- and here reason 856 to get one of the silicon mats because it's not going to work on anything else, but I am sure you have one by now.
So arrange one layer of your see-through paper-thin potato slices. So there we go. Now what I am going to do here is I am going to sandwich in between fresh herbs, between two layers of potato. Now you can't put any oil or any salt or any seasoning on this potato. It's got to be just the bare potato. So we got oil under on the pan. I am going to put like three little pieces, I am using oregano here, but basil works nice, tarragon, etcetera. Put a piece of potato that matches the size and with your finger, press out all the air and it will stick together because of the starch. Let me turn this around here, there you go.
So hopefully when this bakes the herbs are going to be suspended between the layers of the potato and it's kind of a cool thing. So that only took me about half an hour to do. Alright, there is rain outside.
So now that we've sandwiched our herb -- yes we are going to take a little more olive oil and we are going to brush the top. So oil on the bottom, oil on the top, no oil in between, no salt anywhere at this point. You can salt these later when you serve them if you want. Now we are going to preheat our oven to 340 degrees. The recipe I have says 350 and in the restaurant I think we did on actually a little lower. So I'm going to go at 340 -- now 20-30 minutes is a suggestion, you really got to watch these, it might take little longer, it might take little less. It depends on how thin they are. But when they are done you get basically potato chips with embedded herb in between the layers. They are translucent. They are crispy. They are see-through. They are interesting.
Now I wrote on the blog today and I hope you read that. This is probably the dumbest demo I have ever done. I mean how many people are going to make these like three in the world. If you do make them, it is kind of a cool thing, it makes an garnish -- it's for foodies only. Someone will ask you, how did you get the herb in the potato?
So this can be equivalent of the ship in the bottle. I used it. I garnished my Tuna Tataki demo with those. Anyway, it's kind of a pointless demo, but I always wanted to show those just in case some of you are crazy foodies out there want to try it. Get it a try. It's totally not worth it. Enjoy.
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