A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Let loose with some fanciful flourishes in fashioning this lovely lemon meringue pie-inspired tart with a nutty crust, a creamy lemon curd, and billows of meringue.
These shatteringly crisp, undeniably sophisticated potato ruffles–chips, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.