Yukon Gold Potato Chips with White Anchovy

Preparation Preheat the oven to 350°F (see Note). Line a baking sheet with a silicone baking mat or parchment paper. Have ready an identical baking sheet and another silicone mat or piece of parchment. Peel the potato. Use a Japanese mandolin or a very sharp knife to cut the potato lengthwise into paper-thin slices. Choose 6 of the largest slices that are most similar in shape. With a sharp paring knife, make 3 small slits in a row in the center of each slice, so that an anchovy can be threaded through along the length. Thread an anchovy fillet through the slits of one slice. Repeat with the remaining anchovies and potato slices. Brush both sides of the chips with olive oil and season to taste with salt and pepper. Arrange the slices on the prepared baking sheet and cover with the second silicone mat or piece of parchment . Top with the second baking sheet and put the sandwiched assembly in the oven. Bake for 10 to 15 minutes or until the chips are golden brown. To serve, season the hot chips with salt and pepper and place each chip on a small plate. Notes:If you prefer, deep-fry the chips in canola oil heated to 375°F. Fry the chips until golden brown. Lift from the hot oil with a slotted spoon or spider and drain on paper towels. Season with salt and pepper and serve hot.Per serving: 45.0 calories, 40.0 calories from fat, 4.5g total fat, 0.5g saturated fat, 0.0mg cholesterol, 20.0mg sodium, 0.9g total carbs, 0.0g dietary fiber, 0.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved. Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasseries and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.

Preparation Preheat the oven to 350°F (see Note). Line a baking sheet with a silicone baking mat or parchment paper. Have ready an identical baking sheet and another silicone mat or piece of parchment. Peel the potato. Use a Japanese mandolin or a very sharp knife to cut the potato lengthwise into paper-thin slices. Choose 6 of the largest slices that are most similar in shape. With a sharp paring knife, make 3 small slits in a row in the center of each slice, so that an anchovy can be threaded through along the length. Thread an anchovy fillet through the slits of one slice. Repeat with the remaining anchovies and potato slices. Brush both sides of the chips with olive oil and season to taste with salt and pepper. Arrange the slices on the prepared baking sheet and cover with the second silicone mat or piece of parchment . Top with the second baking sheet and put the sandwiched assembly in the oven. Bake for 10 to 15 minutes or until the chips are golden brown. To serve, season the hot chips with salt and pepper and place each chip on a small plate. Notes:If you prefer, deep-fry the chips in canola oil heated to 375°F. Fry the chips until golden brown. Lift from the hot oil with a slotted spoon or spider and drain on paper towels. Season with salt and pepper and serve hot.Per serving: 45.0 calories, 40.0 calories from fat, 4.5g total fat, 0.5g saturated fat, 0.0mg cholesterol, 20.0mg sodium, 0.9g total carbs, 0.0g dietary fiber, 0.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved. Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasseries and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.