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MAY 29 #548 NEW IDEAS FOR POTATOES
We’ve been talking lately about all the wonderful produce that Springtime has brought us, not the least of which is the new potato. These thin-skinned, tender little tubers are delicious and easy to prepare. Which got us thinking. What else can we do with the humble potato? Here’s a cute idea developed by Thomas Keller at The French Laundry restaurant. Herbed Potato Rounds Using a mandolin, slice a medium sized new potato so thinly that it is translucent. Place half the slices on a cookie sheet. Trim sprigs of parsley so that you collect all the leaves individually. Place an arrangement of parsley leaves flat on each potato slice and cover with a second thin slice. Brush with olive oil and bake for 15-20 minutes in a 325 degree oven. The parsley leaves will show through the potato disk making a lovely silhouette.
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