I walked away from the Farmers' Market yesterday with some wonderful fresh produce. Among the veggies were some medium-small sized pink potatoes grown by Deep Roots Farm in Orient, NY. At first glance they appear to be a simple red skinned potato, but the flesh of the potatoes are a beautiful pink color! So, I decided to make some fresh potato chips and added lavender from the garden (Lavender is in the rosemary family so it is a great complement for these chips). They held their crisp and color too - they will be part of our next party for sure! They are about 100 calories for 12 chips depending on the potato size.
Pink Potatoes, skin on, sliced very thinly ~ preferably on a mandolin
Olive Oil Spray*
Sea Salt
2-3 sprigs of Lavender, finely minced
Heat a large non-stick pan over medium high heat, spray well with olive oil. Cook potatoes in batches in a single layer and fry about 3 minutes, flip each potato slice and cook 3 minutes more or until crispy. Remove cooked chips to a paper towel or bag and sprinkle with sea salt and lavender. Serve immediately.
* I use a refillable pump olive oil sprayer ~ these can be found in the oil section of your grocery store.
Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil
No comments:
Post a Comment