Green Herb Paper

1. Boil the potatoes until tender and pass through a fine-meshed strainer.
2. Mix half the potato purée with egg white until as thick as pancake batter.
3. Blanch the herbs briefly in boiling water, then immediately place in iced water to cool.
4. Purée the herbs in a blender or food processor and pass through a strainer.
5. Mix the remaining potato purée with the herb purée, adding a little egg white if needed; this batter can be slightly thicker than the plain version.
6. Pipe thin stripes of the herb batter onto a silicone sheet.
7. Thinly spread the plain potato batter over this and dry in an oven at 80°C for 30 minutes.

Serving suggestions: As a crunchy garnish for mushrooms, asparagus, cucumber or tomato; as part of an aperitif snack selection with anchovy cream and grilled aubergine; or alongside other vegetable crisps such as sweet potato or artichoke.

(Makes about 750 g.)