Le Cordon Bleu

Potato Frying Cuts: Potato Paille

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Thinly cut the potato into 2 mm slices.

  2. Slices should be as regular as possible.

  3. Stack the slices and slice into 2 mm lengths.

  4. Potato Paille.

© 2010 All rights reserved. Published by Le Cordon Bleu.