Use greaseproof paper to line an
Peel the potatoes and slice thinly on a mandolin. Brush the base of the tray with seaweed butter. Layer the potato slices to cover the base and brush with the butter again. Repeat the process until the baking tray is full. Cover with another sheet of greaseproof paper.
Remove the Anna potato from the baking tray and slice into 16×
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