Roasted Garlic Potato Crisps

Here's the last hors d'oeuvre from our Christmas dinner, which now feels like it was so long ago... After posting my recipe for Oven Crispy Potatoes, I realized that the recipe could be tweaked a bit to create thinner, crispier potato slices that would be the perfect vehicle for a smooth, creamy, flavorful bite of roasted garlic. These turned out really well so I'm considering making another variation for my next dinner party, maybe with a bruschetta topping or a sweet and spicy chutney. Or maybe just a big dollop of Bacon Jam. Yeah, I think I'm gonna go with the Bacon Jam next time because I've been dreaming about it ever since I ate the last spoonful left over from Christmas.

ROASTED GARLIC POTATO CRISPS
printer friendly recipe

24 garlic cloves, peeled
3 tablespoons extra virgin olive oil
3 large russet potatoes, about the same size
1/2 cup very cold heavy cream
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
2 tablespoons finely snipped chives
1 teaspoon Hawaiian black salt

Preheat oven to 350 degrees.

Place the garlic cloves on a large sheet of tin foil, about a foot long. Drizzle with one tablespoon of the olive oil. Fold up the edges of the foil around the garlic to make a small pouch. Make sure that the edges are tightly sealed. Stick the pouch in the oven for 35-40 minutes. Remove from oven and set aside to cool. Do not open! (You can do this step a day or two in advance. Put the pouch in the fridge until you're ready to make the potato slices.)

Turn up the oven to 500 degrees.

Peel the potatoes.

Use a mandoline or a extremely sharp knife and a very steady hand to slice the potatoes lengthwise into very thin ovals, about 1/8 inch thick.

Let the potato slices hang out on a clean dish towel for a few minutes to absorb any moisture.

Toss the potato slices with the remaining two tablespoons of olive oil.

Spread the slices out onto two baking sheets so that none of the slices overlap.

Bake in the oven for 10 minutes. Take a peek and see if the potatoes are crisping up and turning deep golden brown on the edges. If they're not quite there yet then let them cook for another 3-5 minutes. Switch the positions of the baking sheets if necessary to ensure even cooking. Take another peek. They should be done but if not then cook for another 3-5 minutes. These can go from perfectly golden brown to a hot burnt mess really fast so be vigilant.

Carefully remove the slices with a spatula and place on a wire baking rack to cool. They'll crisp up quite a bit after they cool so don't be worried if a few seem to be a little soft.

Whip the heavy cream with the cream of tarter until the cream becomes very thick and stiff. Add the kosher salt and half of the chives. Mix thoroughly.

To assemble, place a small dollop of the chive cream on top of each potato slice. (You'll have extra potato slices so pick the prettiest ones.) Place a roasted garlic clove on top of the chive cream. Garnish with the remaining chives and black salt.

Makes about 24. Serves 12 as an appetizer.