I’d like to tell you about a potato recipe that made me feel like a professional chef—without any formal training.
I had seen these intricately sliced potatoes on cooking shows and menus. You know the ones: paper-thin slices that stay connected at the base, fanned out like a peacock’s tail, with crispy edges and a fluffy center. I assumed you needed a degree in French cuisine and a drawer full of specialized knives to make them.
Then, a friend made them for a party. We used a standard baking sheet,
