Windowpane Russet Potatoes with Aioli Sauce

Potatoes

2 large russet potatoes

fresh herbs - cilantro, dill, Italian parsley, sage

butter

Wash and dry each potato. Use a mandoline on the thinnest setting, preferably at 0.5mm (I actually use mine in the locked position for this recipe). Slice the potatoes lengthwise to get long, paper-thin slices. After both potatoes have been sliced, place several slices at a time on a tea towel to cover, press, and dry.

Preheat the oven to 400*F. Butter a baking sheet and lay as many slices down as possible without any touching. Place a spring of dill or another herb leaf down per slice, then top with another potato slice and press gently to ensure no air is in the center. Top with parchment paper, a second baking sheet, and a heavy pan. Cook for 20 min until lightly brown and crispy.

Aioli

1 large clove of garlic, minced

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

4 tbsp mayonnaise

Using a mortar and pestle, crush the pieces of garlic into a paste. Add the olive oil and mix well. Add the salt, pepper, and mayonnaise and stir together. Serve in the mortar.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-3-luxury-dinner-party.html