Peruvian Purple Potato Chips
November 1, 2010 § 2 Comments
A couple of my vegetarian friends got together this weekend at our friend K.’s house for a dinner. We had great food and wine and watched the sun set over the Pacific, all of this wonderfulness for which I have no pictures. Maybe I’m old school, but I tend to enjoy my moments. I did bring a camera with me, fully intending to take many pictures of the table that K. did an amazing job of decorating in the Halloween theme, but I was just having too good of a time to bother.
For the starter I made Peruvian purple potato chips with a Peruvian Aji dipping sauce (recipe below) followed with a spinach zucchini cream cheese puff pastry loaf for the main. For dessert I did a three-tier vegan chocolate cake w. non-vegan cream-cheese coffee frosting. The only thing I have pictures of are the Peruvian purple potato chips, and this is only because I made a test batch a few days before the weekend. The test batch wasn’t completely successful. I cut the potato slices a bit too thin, which resulted in some unevenness since I didn’t use a mandolin potato slicer. This caused uneven baking, so you’ll see in the picture that many of the halves are brown (read: burnt). For the actual dinner, I did a mixture of Peruvian purple potato chips and classic Russet potato chips. I honestly preferred the Russets. The purple potatoes were a novelty for me, and I was eager to work with them. And although I probably didn’t use them to their fullest potential, I have so say, I didn’t much care for them. They were a bit bitter, which could be because the darker color absorbed more heat during the baking process??? When I expand my Peruvian repertoire and develop a good sauce, I may return to purple potatoes for a creamy mash. In the meantime, my heart is set on baking tarts =)
Peruvian Purple Potatoes
(serves 4 as a side or appetizer)
-5 Peruvian purple potatoes cut diagonally at about an 1/8th of an inch thickness
-cooking oil spray
-Sea salt to taste
Preheat oven to 375 degrees. Lay aluminum foil on a baking sheet. Lightly spray the surface with cooking spray. Lay out the potato slices and sprinkle with sea salt. Bake for an indeterminate amount of time, average time should be somewhere around 30 minutes per baking sheet. You must check on the potatoes frequently, as some may cook faster than others. As you find these, remove them and let the others continue to bake.
Peruvian Aji sauce (not pictured)
-1/8th of a head of lettuce
-2 jalapeno chiles with the seeds and veins removed
-1/8 of a cup of mayonnaise (I use an eggless mayo from TJoe’s)
-salt and pepper to taste
-3 green onions
-one small handful of cilantro leaves
-1 tsp minced garlic
Combine ingredients in a food processor until smooth.
As an aside, I just put in my first order to CSN using the $75 I won from Croque-Camille’s giveaway (thanks again to Croque-Camille and CSN). I ordered the following list of awesomeness, all of which I’m eager to put to work soon:
-4 mini 4-inch tart pans
-2 mini 4.5-inch springfoam pans
-2 silicon baking mats
-1 two-tier cooling rack
In the process of making out the order, I realized where all my interest in the kitchen lies, and apparently it’s in the oven. There will be a lot of baking going on in the future here!!!