Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Potato Tuiles

Preparation info
  • Varies according to size, about

    8

    3 in tuiles
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Russet potato, 10

Method

Procedure

Preparation

  1. Preheat an oven to 400°F (200°C).
  2. Line 2 or more sheet trays with silicone mats. Set a cooling rack on another sheet tray.
  3. Peel the potato, wash it under cold water, and bl