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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A great garnish stuck in mashed potatoes, as a garnish in soup, or where ever! These, once made, can be stored in a cool dry place for up to 2 weeks. You do not have to make these 'picket' fences like I did below - I've made triangles, square, whatever shape. Play around these are so cheap and easy to make it's almost silly. Ingredients:
2 potatoes |
8 egg whites |
1 cup vegetable oil |
Directions:
1. Preheat your oven to 375°F.
2. Peel the potatoes.
3. On a slicer or mandolin thinly slice the potatoes to about 1/8 inch thick (this can be done by hand but please be careful to keep them thin enough because if they are too thick the recipe will not work).
4. Taking the potato slices slice them with a knife into 1/2 inch by 4 inch slices (this does not have to be exact, just make them consistent so you have nice pieces to make fences out of).
5. Place a silpat on your sheet pan and place your egg white in a shallow dish for easy dipping.
6. Dredge each slice of potato through the egg white and lay them on the silpat.
7. Lay the potatoes in a row of 4 with about 1/2 inch space between each one.
8. Lay another row of 4 potato slices going the opposite direction on top of the original row- you should now have a 4 x 4 'fence'.
9. Do this with the remaining potatoes, do not over crowd your pan (leave at least 1/2 inch space between all 'fences').
10. Gently pour the oil onto the silpat being careful to not disturb the fences- this oil should surround and slightly coat each fence.
11. Place the second silpat on top of the fences and back until golden brown.
12. When cool enough to touch remove from the silpat and blot dry.
13. Season to taste with salt & pepper.
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