July 09, 2010
I love to play around in the kitchen. The other day I was seasoning a new De Buyer pan, as instructed, with potato peelings. So I asked myself, what I am going to do with two peeled potatoes? Make potato chips, of course. Since then, I have been making a tiny batch daily. I am working on a truffle book, and in my freezer have a good stock of various winter truffle items (thin slices, matchsticks, truffle butter, truffle salt), as well as fresh summer truffles in my refrigerator. Since truffles love potatoes, I paired them in this unconventional appetizer. Delicious with a glass of well-chilled champagne!
Posted in Blog Post
