By William Lander, Shaun Searley and Daniel Morgenthau
We serve these alongside grouse and other game during the season, but they are good at any time of year with a dollop of Capezzana mayonnaise.
Thoroughly wash the potatoes, leaving the skins on. Thinly slice them using a mandoline. Wash the sliced potatoes in cold running water for 5 minutes to remove some of the starch. Strain through a colander and shake off any excess water.