Tag Archives: sage

Sage Potato Chips

I love making crispy fried sage. They’re just great on top of grilled steak or even crumbled on hashed browns. Sometimes I just eat them by themselves like potato chips, simply fried in olive oil and sprinkled with sea salt.

Sage Chips Photo #7 MyLastBite.comSo when I saw a recipe for “Sage Potato Chips” in Saveur Magazine, I knew I’d have to try it out immediately. The original recipe is by Chef Dan Barber of Blue Hill at Stone Barns, and I was totally mesmerized by the accompanying photograph in the magazine. I used the ingredients that I already had in my kitchen, and it was easy and delicious. 

What you need:
Potatoes (I had Russet on hand)
Sage Leaves
Oil
Sea Salt
Paprika 

Step 1: Clean and dry sage and potatoes
Sage Chips Photo 1 MyLastBite.com

Step 2: Using a mandolin, make long slices of the potato
Sage Chips Photo 2 MyLastBite.com

Step 3: Make 2 cuts in the center of the potato to hold the sage leaf
Sage Chips Photo 3 MyLastBite.com

Step 4: Heat up oil to 200 degrees and fry each potato slice (without the sage) for ten seconds each then drain
Sage Chips Photo 4 MyLastBite.com

Step 4: After the potato piece cools down a bit, insert one sage leaf into the center cuts. Note: I had BIG sage leaves in my garden and had to adjust the slits so they fit.
Sage Chips Photo 5 MyLastBite.com

Step 5: Raise the oil in the pan to 350 degrees and fry slices again (with the sage leaves inserted) until golden and crispy
Sage Chips Photo 6 MyLastBite.com

Step 6: Season with sea salt and paprika
Sage Chips Photo 8 MyLastBite.com

Dan Barber’s Original Recipe and Photo Here

Sage Potato ChipsMentioned Above:

Saveur Magazine

Article about Blue Hill at Stone Barns

About Chef Dan Barber

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Pork Loin Baked in Salt

This is an easy José Andrés recipe that I saw on “A Moveable Feast with America’s Favorite Chefs” last weekend. You don’t even need to write down a grocery list really… it’s just pork, salt and your favorite herbs. 

Andrés used parsley, thyme and rosemary in his original recipe. I love sage with pork, so I used that and a little parsley. The pork loin was really juicy, delicious and tender, even when I grilled up leftovers for lunch today.

Enjoy!

Pork Baked in Salt (Photo 4), MyLastBite.com

Pork Loin Baked in Salt with sliced Spanish Cured Ham
Recipe by José Andrés, Serves 4

INGREDIENTS

Pork Baked in Salt (Photo 1), MyLastBite.com• 3 pounds sea salt

• 4 sprigs fresh rosemary

• 4 sprigs flat-leaf parsley

• 6 sprigs fresh thyme

• 1  2- pound pork loin (two pound)

• 4 ounces of thinly sliced jamón serrano (Spanish cured ham)

• Spanish extra-virgin olive oil

DIRECTIONS

Pork Baked in Salt (Photo 2), MyLastBite.comPreheat the oven to 400 degrees F.

In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. The salt should be moist so it packs well. (As noted in the comments below by Reina Romero, the 3 tablespoons of water was not sufficient. If you feel you need more than the 3 tablespoons, just keep adding a little water at a time so the water packs together and doesn’t fall apart in your hands.)

Spread half of the salt on a sheet tray and lay 2 sprigs of the rosemary and the parsley and 3 sprigs of thyme on top of the salt.

Place the pork loin on top of the herbs. Lay the remaining herbs on top of the pork loin and cover the pork completely with the remaining salt, making sure to pack the salt in well around the pork.

Bake for 25 minutes. Remove the pork and let it rest for 5 minutes.

Pork Baked in Salt (Photo 3), MyLastBite.comUsing a fork and spoon, crack open the side of the salt crust. The upper half of the salt, now a hard shell, should lift off easily. Transfer the pork to cutting board and let rest for 5 minutes.

Slice the loin into half-inch slices and arrange on four plates.

Lay slices of jamón in between pork slices. Drizzle with some olive oil and serve.

Pork Baked in Salt (Photo 5), MyLastBite.com

Leftovers below!

Pork Baked in Salt (Photo 6), MyLastBite.com

Pork Baked in Salt (Photo 7), MyLastBite.com

More about “A Moveable Feast with America’s Favorite Chefs” 

José Andrés – Made In Spain Website

With my favorite tv chef

Pork Loin Baked In Salt on Foodista

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