Herbed Potato Chips by Maxim's and Chef Charles Parker
4 servings
30 minutes
These exquisite potato chips with fragrant herbs are the signature dish of Maxim's restaurant, created by talented chef Charles Parker. Their thin, crispy potato slices are infused with creamy butter and garnished with fresh tarragon, chervil, and chives that add zest and sophistication. A light sea salt enhances the rich flavor, while baking in the oven makes them airy and tender. This recipe combines French refinement with rustic simplicity, creating a perfect blend of textures and aromas. Ideal as an elegant wine snack or a crunchy side dish to main courses. The flavor of these chips unfolds slowly, leaving a pleasant herbal aftertaste, and their golden crust makes them a true gastronomic masterpiece.
1
Preheat the oven to 180° C and place the rack on the third level from the top.
2
Separate the greens into individual sprigs or leaves and set aside.
3
Peel the potatoes, shape them into an oval, and cut them lengthwise. Rinse with cold water and dry on a paper towel.
4
Use a vegetable slicer to cut the potatoes into the thinnest slices possible, about 18-20 pieces.
5
Grease the baking paper with soft butter. Place the chips next to each other on the baking sheet so they do not touch. Brush each chip with butter.
- Butter: 110 g
- Potato: 2 pieces
6
Place greenery in the center of each piece.
- Chives: 20 stems
- Tarragon leaves: 20 pieces
- Chervil: 20 sprigs
7
Cut the second potato as well.
- Potato: 2 pieces
8
Lightly dry the chips and place greens on each piece. Then press the 'sandwiches' slightly and generously brush with the remaining butter. Lightly salt.
- Butter: 110 g
- Sea salt: to taste
9
Bake the chips in a preheated oven for about 5 minutes, then turn the baking sheet and cook for another 4-5 minutes until golden brown.
10
Remove from the oven, pat with a paper towel, and let cool.
11
Serve chips at room temperature; they remain tasty for several hours.