Herbed potato crackers with goat cheese-country living

Yield: 8 appetizer

Measure Ingredient
2 tablespoons Butter, melted
2 mediums (1 lb total) baking potatoes
\N \N Flat-leaf Italian parsley leaves
3 ounces Goat cheese, sliced

Note: In order for the parsley leaves to show through the potatoes and for the crackers to bake very crisp, it is important to make paper-thin potato slices using a very sharp knife or a mandolins slicer (see Note).

1. Heat oven to 375'F. Brush baking sheet with some melted butter.

With a very sharp knife or a mandolins slicer, thinly cut one unpeeled potato lengthwise into about 24 1/16-inch-thick slices.

2. Arrange potato slices on buttered baking sheet and brush top of each with some melted butter. Place one or two parsley leaves on each potato slice.

3. Thinly slice remaining potato; place one slice on top of each buttered potato slice to cover parsley. Brush tops with melted butter.

4. Bake potato crackers 10 minutes; turn over and bake until golden brown and crisp-about 10 minutes longer.

5. Arrange crackers on serving plates., Top each with some goat cheese and serve.

Makes: 8 appetizer servings (24 crackers) Note: Mandolines are sold in gourmetequipment stores and can be ordered from Williams-Sonoma Co., 20 East 60th St., New York, N.Y.

10022; (212) 980-5155.

Country Living/November/1994 Scanned & edited by Di Pahl & <gg>

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