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Stick to spuds this holiday season! These easy, oven-baked potato chips get a festive touch from La Tourangelle White Truffle Oil, a dollop of crème fraîche, salmon roe, and fresh herbs. Serve this for all of your holiday entertaining needs for an impressive appetizer that your guests will love! The best part is that potatoes never go out of season, so you can make these chips all year long and top them off with whatever produce is in season. Making these during the summer? Finish ‘em with La Tourangelle Basil Oil for an herbaceous touch!
Recipe Card
ingredients
- 2 medium (about 2 pounds) Yukon Gold potatoes
- 1/4 cup La Tourangelle Grapeseed Oil
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- Crème Fraîche, for serving
- La Tourangelle White Truffle Oil, for drizzling
- Chives, fresh, for garnish
- Salmon roe or caviar, optional, for garnish
Method
Step 1
Preheat the oven to 400°F. Prepare two baking sheets with parchment paper. Use a mandoline to slice the potatoes into a bowl and immediately toss them with La Tourangelle Grapeseed Oil to prevent browning. Season with salt and pepper and arrange them in a single layer on prepared baking sheets. Bake in the oven until golden brown, about 12-15 minutes, rotating halfway through. Season again with salt and pepper when they come out of the oven. Transfer to a rack to cool.
Step 2
Top with crème fraîche, La Tourangelle White Truffle Oil, caviar, chives, or other desired toppings and serve immediately.