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Maxim Potatoes
Maxims potatoes are thin, crispy slices of Kennebec or Monalisa potatoes, golden-browned with clarified butter and baked, offering a crispy exterior and a creamy interior.
main dish
potato
oven
side
vegetarian
Ingredients
Servings:
4

Ingredients

  • Kennebec or Monalisa potatoes
  • clarified butter
  • parchment paper
Step-by-step Guide

Clarify the Butter

  • Melt the butter in a saucepan using a double boiler without stirring. Ensure that the temperature of the butter does not exceed 80ºC; it should not come to a boil.
  • Remove the foam forming on the surface with a spoon, but avoid stirring the butter while doing so.
  • Carefully pour off the oil into another bowl, making sure that the white sediment at the bottom of the saucepan does not mix in. This oil is the clarified butter.

Prepare the Potatoes

  • Wash the potatoes thoroughly, keeping the skin on, ensuring all dirt and impurities are removed.
  • Slice them into whole thin rounds using a mandolin to achieve a uniform thickness of approximately 2-3 mm.
  • Cut pieces of parchment paper, as many as there are plates to be served, ensuring each one completely covers the base of the plate.
  • Place the papers on the baking tray and lightly brush them with clarified butter, ensuring an even layer.
  • On each paper, place two rows of potato slices, slightly overlapping each other, forming a pattern similar to roof tiles.
  • Brush the potato slices with clarified butter, covering them evenly to achieve a golden cooking.

Baking

  • Preheat the oven to 170ºC and bake the dish for 15 minutes.
  • Reduce the oven temperature to 140ºC and continue cooking for an additional 15 minutes.
  • To plate, place a strip of paper on a flat plate, cover it with another flat plate, and carefully flip them over.
  • Remove the paper, and the rows of potatoes will be perfectly aligned.
Recommendations & Tricks
  • When slicing the potatoes, make sure to cut them to a uniform thickness for even cooking and a crispier result.
  • Before placing the potatoes in the oven, let them soak in cold water for 30 minutes to remove excess starch and achieve a crisper texture.
  • If you want to add an extra touch of flavor, you can add a bit of fresh rosemary or thyme to the clarified butter before mixing it with the potatoes.