Crispy Potato Sheets: Broke but Bougie Fine Dining Recipe

Name: Crispy Potato Sheets: Broke but Bougie Fine Dining Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Modern American / Fusion
Ingredients: 2 medium Russet Potatoes (peeled and thinly sliced); 2 tablespoons Olive Oil (for brushing); 1/2 teaspoon Salt (to taste); 1/4 teaspoon Black Pepper (freshly ground); 1/2 cup Hummus (store-bought or homemade); 1 cup Blueberries (fresh or frozen); 2 tablespoons Granulated Sugar (or to taste); 1 tablespoon Lemon Juice (freshly squeezed); 2 sprigs Fresh Thyme Sprigs (for garnish (optional))

Discover how to create an elegant fine dining dish with affordable ingredients! This 'Broke but Bougie' recipe features beautifully crispy potato sheets, paired with creamy hummus and a sweet-tart blueberry compote. Perfect for impressing guests without breaking the bank.

#Fine Dining

#Budget Friendly

#Potato Recipe

#Vegetarian

#Appetizer

#Creative Cooking

Crispy Potato Sheets & Hummus

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Medium

Modern American / Fusion

English

Nutrition (per serving)

280

Calories

Protein

40g

Carbs

11g

Fat

Final Plated Dish with Compote

Ingredients

Russet Potatoes
(peeled and thinly sliced)
2 medium
Olive Oil
(for brushing)
2 tablespoons

Salt
(to taste)
1 teaspoon
Black Pepper
(freshly ground)
1 teaspoon
Hummus
(store-bought or homemade)
1 cup
Blueberries
(fresh or frozen)
1 cup
Granulated Sugar
(or to taste)
2 tablespoons

Lemon Juice
(freshly squeezed)
1 tablespoon
Fresh Thyme Sprigs
(for garnish (optional))
2 sprigs

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Crispy Potato Slices

Instructions

0/5 completed

1
Preheat your oven to 200°C (400°F). Slice the peeled Russet potatoes very thinly, preferably using a mandoline for evenness. Rinse the slices thoroughly under cold water and pat them completely dry with a clean towel.
Preview
5m
Preview
Preheat your oven to 200°C (400°F). Slice the peeled Russet potatoes very thinly, preferably using a mandoline for evenness. Rinse the slices thoroughly under cold water and pat them completely dry with a clean towel.
5m
Slicing thinly is crucial for crispiness. A mandoline ensures uniform thickness.
2
Arrange the dried potato slices in a single layer on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and season with salt and black pepper.
Preview
3m
Preview
Arrange the dried potato slices in a single layer on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and season with salt and black pepper.
3m
Avoid overcrowding the baking sheet to ensure maximum crispiness.

3
Bake the potato sheets for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. Keep a close eye on them to prevent burning, as thin slices cook quickly.
Preview
20m
Preview
Bake the potato sheets for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. Keep a close eye on them to prevent burning, as thin slices cook quickly.
20m
Cooking time may vary depending on slice thickness and oven.
4
While the potatoes are baking, prepare the blueberry compote. In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens slightly.
Preview
10m
Preview
While the potatoes are baking, prepare the blueberry compote. In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens slightly.
10m
Adjust sugar to your preference. A splash of water can prevent sticking if needed.
5
To serve, spread a dollop of hummus on a plate. Artistically arrange the crispy potato sheets on top of the hummus. Drizzle with the blueberry compote and garnish with fresh thyme sprigs, if desired. Serve immediately and enjoy your 'Broke but Bougie' creation!
Preview
3m
Preview
To serve, spread a dollop of hummus on a plate. Artistically arrange the crispy potato sheets on top of the hummus. Drizzle with the blueberry compote and garnish with fresh thyme sprigs, if desired. Serve immediately and enjoy your 'Broke but Bougie' creation!
3m
Plating is key for a fine dining aesthetic. Use tweezers for precision.