Homemade Ribbon Fries
These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.
40 mins
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
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