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Yukon Gold Potato Chips with White Anchovy

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Yukon Gold Potato Chips with White AnchovyCookbook cover image courtesy of Random House

These potato chips will intrigue your guests. As the chips bake, the anchovy melts into the potato for an intense one-bite amuse. While no one would want to eat a bowl of these chips, a single one packs a flavor punch. I was inspired to make these by David Bouley, the brilliant chef-owner of Bouley Bakery and Danube in New York, who was a guest chef at Tru soon after it opened in 1999. He wove an anchovy between potato slices and fried them. I was hooked and had to develop my own method, which is to thread a white anchovy through slits in a potato slice and then bake the chips in a hot oven until lightly browned. If you can't find white anchovies, use the familiar dark anchovies instead.

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.

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