- 200 g Noirmoutier baby potatoes
- 1 L cooking oil
VEUVE CLICQUOT ROSÉ
Noirmoutier baby potato chips
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE
Wash your potatoes with water, slice them extremely thinly with a kitchen slicer or mandoline and place the slices in cold water. Drain the slices in a colander, then dry them thoroughly with a cloth. Fry your chips in the cooking oil at 160°C, stirring often until they are golden brown. Let your chips drain on some paper towel, then sprinkle with salt.
In my grandmother’s house, if you don’t eat three helpings, you don’t like it
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