Monday, April 16, 2012

A Perfect Lunch (Recipes: Potato Chips & French Dip)

Potato Chips

1 Russet Potato
Olive Oil
Kosher Salt
  1. Preheat oven to 325 degrees F.  Drizzle olive oil on two sheet pans and lightly coat the surface using a paper towel.  Place oiled pans into the hot oven and preheat pans for 10 minutes.
  2. Using a mandoline, slice the potato into 1/16" rounds.  Take pans out of the oven and lay potato slices in a single layer, making sure not to overlap.  Sprinkle lightly with salt and pepper.
  3. Bake for 10 minutes and then rotate pans.  Bake for 10 minutes more or until they are lightly golden.
  4. Flip potato rounds and bake for 4-6 minutes more or until golden and crisp.
  5. Drain on paper towels.

For a perfect lunch...In a saucepan heat leftover sliced Pot Roast in its leftover juices (au jus) until warm.  Meanwhile find a good crusty baguette.  Cut a 4-5 inch piece.  Slice it horizontally.  Slather it with mayonnaise.  Rest warm leftover roast onto baguette.  Place it on a plate alongside homemade potato chips.  Ladle au jus into a bowl.  Dip sandwich into au jus and take a bite.  Enjoy the day.

1 comment:

Mama Pea said...

Yummy yummy yummy. that looks so good!