Pommes Maxim
To make Pommes Maxim you will need:
- 2-3 medium-sized potatoes
- 55g butter, clarified
- Herbs to decorate
- Some salt
Preheat your oven to 190C.
Using a mandolin, slice your potatoes into thin and complete discs. The thinner you can go, the more transparent your potatoes will be. Pair up the discs in multiples of 8 (each ring of pommes will need 16 discs total to make 8 pairs). In between your discs, you add little leaves of parsley, thyme, or even edible flowers. The starch from the potatoes will hold them together.
Prepare your baking sheets with some parchment or a silpat, and brush with the clarified butter. Arrange your paired potatoes in a circle, ensuring they overlap, and brushing with butter as you lay each slice down. Once you have assembled the rings, or crescents, sprinkle some salt over them, and cover with more parchment or a silpat. Weigh the potatoes down with another tray, or a few, and bake in the oven for 20 minutes. Check on them at the time, if they need more time, add increments of ten minutes and remove the weights. The edges should start to brown and be crispy, that's when you know you are done. If you find they are still not crisping but browning, remove the coverings altogether, cut the heat, and leave the oven fan on to dry them out. Then plate up using your (hopefully) gossamer potatoes, and enjoy!