Chip Fetish

Handcuffs may be required to put down the homemade chips at BOND restaurant inside The Langham hotel. Executive Chef Mark Sapienza has created a true Conway Confidential with the BOND chips, and he shares the simple recipe here exclusively: Scrub and rinse russet potatoes, cut 1/16th-in. thick, deep fry to a crisp in canola oil at 350 degrees. Remove to a large cookie sheet lined with paper towels and sprinkle with smoked sea salt. The chips are brought out before your meal and the bin is refreshed constantly so you never run out. The chips are a great accompaniment to the Maine Shrimp Roll on butter-toasted brioche and the BOND Burger, char-grilled with smoked house pepper bacon, Vermont cheddar cheese, and the house maple ketchup.

250 Franklin St.
617-451-1900, ext. 7777
http://boston.langhamhotels.com/en/restaurants/bond_restaurant.htm

Paula Conway
I am the publisher of Conway Confidential, an entrepreneur, author and small business owner. I write about various lifestyle topics including travel, beauty, food and celebrities.
Previous articleCream-Filled Cravings
Next articleSecret Agent

Similar Articles

Most Popular

Kristin Chenoweth’s New York Confidential

The Emmy and Tony Award winner shares her passion for a particular New York City restaurant. "I love Café Lalo, It’s very sentimental because I...

Jennifer Lopez Getting Married?

By Pippa Rodriguez At her final off-the-charts show “All I Have” in Las Vegas, Jennifer Lopez was evasive about potential nuptials with her main squeeze,...

‘Today’ producer Vivian Solomon lives by Latino family traditions

This article originally appeared on NYDailyNews.com Tradition and character mean a lot to Vivian Solomon, producer at the "Today" show, who was born and raised...