Potato Chips

[Thomas]

The olive oil and garlic give them an added dimension--a forward white or a light red does ok, but beer does well too.

I haven't tried it, but sherry might work.

I usually serve those potatoes as a side dish for a meat course. There is another way to prepare them that involves drying them. It's a Portuguese recipe.

[This message has been edited by foodie (edited 03-16-2006).]