Small Potatoes With Fleur De Sel Recipes

Steps:

• In a large pot, place the potatoes in cold water and bring to a boil. Cook until potatoes are fork tender, approximately 15 minutes. Remove potatoes from pot and place on a serving dish. Add butter randomly on top of potatoes and sprinkle with fleur de sel.
• Preheat the grill.
• Place sardines and ham on grill. The sardines will only take a few minutes to cook, approximately 3 minutes on each side. Once the ham is done remove from grill.
• Divide potatoes, sardines, and ham on each plate. Sprinkle with a little fleur de sel and serve.

Steps:

• Place the potatoes in a large pot. Cover with 2 inches of water, and season with about 1 1/2 tablespoons sea salt. Bring to a boil, and cook until the potatoes are just tender, 15 to 20 minutes. Drain.
• In a large saute pan, melt the butter over medium-high heat. Add the potatoes, and saute, shaking the pan from time to time, until the potatoes are browned in patches, 10 to 12 minutes. Using a slotted spoon, transfer them to a serving bowl. Sprinkle with parsley, and serve, passing a small dish of fleur de sel at the table.

Steps:

• Slice the potatoes into paper-thin slices using a mandoline or a very sharp knife. As soon as the potatoes are sliced, put them in a bowl of ice water.
• Heat the oil to 325°F in an electric deep-fryer or a heavy deep saucepan. If using a saucepan, you will need a deep-fat fry thermometer to make sure that the oil stays at a constant temperature.
• Lift the potatoes from the water and arrange them in a single layer on a clean dish towel. Wrap the towel around the potatoes and wring out as much water from the potatoes as you can without crushing the slices. If the potatoes are still damp after the towel will absorb no more, transfer to another towel and wring again.
• Fry the potatoes in two batches; your goal is to make sure all the potato surfaces are in contact with the hot oil, so crowding is a no-no. Stir the slices as needed to keep them separate and fry until tender enough to become floppy, but not brown, about 4 minutes. Remove from the oil with a slotted spoon and put on a wire rack set on a sheet pan to catch the drips. Let cool.
• Once all the potatoes are fried and cooled, heat the oil to 375°F. Fry the once-fried potatoes in three batches until browned and crisp, 30 to 45 seconds per batch. Transfer onto a double layer of paper towels to drain. Immediately sprinkle the chips with the salt and serve warm. I like shaking the chips with salt in a paper bag to coat them better and to remove additional oil.
• Universal as the love of chips may be, not everyone agrees on what makes the perfect cut for a chip. Different chips can be turned to different purposes. Crinkle-cut chips prove best (or at least less frustrating) for dipping in clam dip. Thicker chips might do the job with steak tartare or Niçoise salad. Thinner chips may be best for light snacking with a sip of Highland single-malt whisky before or after dinner.