Shaved Potatoes

Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) fresh seawater, passed through muslin (cheesecloth)
  • 1 small waxy potato, peeled


Bring the seawater to the boil.

Using a mandoline, thinly shave the potato into 16 discs about 1 mm (1/32 inch) thick. Blanch for 35 seconds in the boiling seawater. Drain and spread in a single layer on a large tray lined with baking paper. Cool to room temperature.