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Pommes Maxim


1 large (about 12 ounces) Yukon Gold potato
1/2 cup Clarified Butter
Kosher salt

Preheat the oven to 300 degrees F. Peel the potato and slice it into paper-thin rounds on a mandoline. Toss the rounds with the clarified butter; they should be well coated. Arrange them on a Silpat-lined baking sheet (Silpat is a reusable, non-stick, silicon-lined baking sheet), overlapping the slices by half to form a solid sheet of potatoes, or lay them in overlapping circles in a large ovenproof skillet. Sprinkle lightly with salt.

Bake the potatoes for 45 to 50 minutes, or until they are crisp and golden brown. They may not hold together completely. These can be made several hours ahead and left at room temperature.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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