Happy Friday, everyone! 🎉 Wouldn’t you say that this Paleta Ibérico Con Chips is an appropriate way to ring in the weekend? A few days ago @nymag posted a pic (swipe for the original photo!) of an entrée at a new Basque restaurant on the Lower East Side in NYC @ernestos, featuring nothing but homemade potato chips and Ibérico ham. It was as simple as it was beautiful and I swear I was shooketh. So much so that I jumped in my car and headed to the nearest supermarket and then spent my afternoon recreating the masterpiece I had seen.
And. Let. Me. Tell. You. You have to try this! Yes, the chips require a bit of your time, but once they’re out of the oven and you’re scooping up bites of crispy chips tangled with slices of Ibérico... 🤤 Really, really worth the trouble. Impress guests with this, but I swear no one will judge you if you make it all for yourself and you devour it watching Cheer on @netflix (something else I can wholeheartedly recommend! 😁) Use Serrano ham if you can’t find Ibérico, it’ll taste just as good.
I’m sad that I’m not close to NYC anymore, @kirstyboch, you’ll have to go to Ernesto’s for me! 💃🏻
Makes 2 smaller servings if you feel like sharing or 1 large serving. Doubles easily!
2 large potatoes (Yukon Gold or Russet)
1 1/2 tbsp vegetable oil, plus more for brushing on the baking sheet
Coarse sea salt
4 oz (100 g) thinly sliced Ibérico or Serrano ham
Preheat oven to 400 F (200 C).
Slice the potatoes evenly into slices of about 2 mm thickness. This works easiest and fastest with a mandolin (watch your fingers!), but a sharp knife will do the job as well.
Soak the slices in iced water for 30 minutes to remove excess starch. This will make for a crispier chip. Drain and pat dry with a clean kitchen towel.
Place dry potato slices in a large bowl and add the oil and 2-3 generous pinches of salt. Mix everything through gently using your hands, so all slices are evenly coated with oil.
Line two baking sheets with parchment paper and then lightly brush some olive oil onto them. Place the potato slices on the baking sheets in a single layer. Try not to crowd the slices, better to do another round when the first two batches are done if you have leftovers.
Bake for 15-20 minutes until crispy. Keep an eye on the oven, smaller slices will brown faster, so you may need to remove some chips earlier than others.
When the chips have cooled off, layer them with the Ibérico or Serrano ham into as high a tower as you can manage and serve immediately.