Another successful experiment! (Following the oh-so-delicious lasagna with asparagus, chard and queso fresco.) Last week I made a potato and garlic gratin using fresh garlic scapes. I used the potato and leek gratin recipe and just subbed in the garlic bulbs and greens. It was very garlicky fresh out of the oven, but had mellowed nicely by the next day. So that's one to try if you like garlic.
But I didn't use all the potatoes I'd sliced on the mandoline (it's a cheap Hoffritz one but does the job). I thought I'd better use them up yesterday before they went bad. There's no recipe, and I can't tell tell you exactly what factors made them turn out so well. The slices were a little dried out, which I think helps, and I fried them twice, having heard somewhere that double-frying is the trick. But maybe that's really just for french fries?
Anyhoo, I fried them briefly in a shallow bath of grapeseed oil (which has a high smoking point), drained them on paper towels, then fried them again. Sprinkled with fresh dill and Maldon salt, they were crispy and delicious.
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is White on Rice Couple. If you would like to participate or to see the secret ingredient, check who's hosting next month.