• Chef Dan Barber of Blue Hill at Stone Barns makes a whimsical amuse-bouche by threading a sage leaf through a potato chip. It's easier than it sounds. shopping list
  • After slicing the potatoes, use a paring knife to cut two parallel 3⁄4" slits in the center of a slice, one slit spaced about 1" from the other. shopping list
  • Next, simply pull a sage leaf up through the first slit and then down through the second until it's centered. Repeat with the remaining sage leaves and potato slices. The sage leaves become crisp when fried and lend the chips an herbaceous flavor. shopping list

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  • rhianna 8 years ago
    Thank you for sharing this technique. I have done some of the ones "valinkenmore" described above. Whether time. patience or diet constrains you, these are so beautiful that simply placing 1-3 on a plate/dish would make the entire meal more elegant!
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    " It was excellent "
    valinkenmore ate it and said...
    Thanks Peeta - these sound interesting. I might try baking these??? Worth a try - I don't fry many things any more. I saw something similar once where they layered 2 thinly sliced potatoes with a sage leaf in the middle. They looked beautiful in the picture.
    Always enjoy your interesting posts!
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    " It was excellent "
    jett2whit ate it and said...
    I made it here to see this one!!! Very interesting. Thanks Peeta
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    " It was excellent "
    momo_55grandma ate it and said...
    lol. very interesting thanks
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