As a nod to St. Patrick's Day, I scrounged all my recipes for something Irish in texture. Turns out Irish is not one of my favorite cuisines. In fact, it seems my favorite Irish-inspired recipe is for Irish Coffee which I'm not sure they actually drink in Ireland but which does, at least, make reference to the culture in the title.
So, I switched gears and went, instead, for a recipe using a truly Irish ingredient...potatoes.
Salt and Vinegar Potato Chips are one of my daughters favorite foods and a treat she only allows herself once and a great while. Several years ago, while planning a party she would attend, I was delighted to stumble upon a recipe published by Martha Stewart. This is my take on it.
Erin go bragh!
What's In It:
4 medium Yukon Gold potatoes (I use Yukon gold for most every potato dish. The flavor is unbeatable)
2 tbs. olive oil
1 tsp. coarsely ground sea salt
1/2 tsp. freshly ground black pepper
Malt vinegar
How to Make It:
Scrub potatoes throughly. Pat dry.
Heat oven to 425 degrees F.
Place two nonstick cookie sheets inside oven and heat for 10 minutes.
Slice potatoes into 1/4-inch-thick rounds. (Use a mandolin if you have one. If you don't have one, you should)
Toss sliced potatoes with olive oil, salt, and pepper.
Arrange potato slices in a single layer on heated cookie sheets.
Bake until golden brown on the bottom, about 30 minutes, and turn.
Continue baking until golden on other side, about 15 more minutes.
Remove from oven and drizzle, lightly, with vinegar.
Serve immediately.
© Copyright 2009-2011 Stacye Carroll All Rights Reserved
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