Recipe - Parsley Potato Chips

2 Sticks unsalted butter;
melted
Salt
Freshlyground black pepper
6 lg Idaho potatoes; peeled
1 cup Flatleaf parsley; (packed)

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Using a
brush, paint a thin, even coating of butter on the parchment; sprinkle
lightly with salt and pepper. Using a French or Japanese mandolin, slice
the potatoes lengthwise into even, translucent slices. Place the slices
onequarter inch apart on the buttered parchment. Brush potato slices with
butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top,
and flatten with your fingers. Place a matchingsize slice on top, flatten
with your fingers, brush with butter, and lightly sprinkle with salt and
pepper. Cover potatoes with a piece of parchment paper, and place another
sheet pan on top. Weight the top baking pan with three bricks or completely
fill pan with raw beans. It is essential to use two perfectly level baking
pans so the potatoes cook evenly. Bake, rotating the baking pans until
potatoes are crisp and golden brown all over, about 12 minutes (check after
6 minutes). Remove from oven, and serve. Serves 8 to 10.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net "

Per serving: 276 Calories (kcal); 23g Total Fat; (73% calories from fat);
2g Protein; 16g Carbohydrate; 62mg Cholesterol; 9mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 One half Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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