Adapted from Stir by Barbara Lynch
~from Savoring Time in the Kitchen
Serves 1-2
1 large baking potato, peeled
1 cup canola oil
Olive tapenade (either homemade or purchased) - about 2 tablespoons
To get the thinnest slices, use a mandoline to slice the potato. You also could use a knife but getting paper-thin slices will be more difficult.
Over medium-high heat, heat the canola oil in a small saucepan or use a small cast iron skillet as I did. The pan should be large enough to fit two or three slices of potato. When ready, the oil should be hot enough to fry a potato slice scrap when placed in the oil.
While the oil is heating, spread about 1/4-1/2 teaspoon of tapenade down the middle of a potato slice. Top with another potato slice and press down to seal. Repeat with the remaining slices. Cover with paper toweling until ready to fry.
Fry a couple of potato 'sandwiches' at a time in the hot oil until they are cooked and golden brown on each side, flipping over with a spatula. This will take 1-2 minutes. You may need to adjust the heat during frying, if necessary, Don't worry if some of the edges open during frying. Remove with a slotted spoon and drain and potato toweling. A little coarse salt may be sprinkled on them immediately after removing from the oil but use caution, the tapenade is already slightly salty.
These are best eaten warm but I found them just as tasty at room temperature!