0 Ratings
- 12 Servings +
10 medium PEI Yukon Gold Potatoes
.5 cup sunflower oil
1 tbsp Sichuan peppercorn, ground
6 tbsp sesame seeds
1 tbsp chili flakes
2 tsp garlic powder
1 tbsp granulated onion
.75 tbsp Kosher salt
1 tbsp minced ginger
Line muffin tin with parchment paper and generously grease the entire tin with sunflower oil.
Use mandolin to slice potatoes thin enough to bend.
Place in a large bowl and toss with the canola oil then add spices.
Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 15-20 pieces of potato forming a line.
Roll the line of potatoes up starting at one end and place in the muffin cups.
Bake 375 for 10 min then cover with foil and bake for another 10-15 min.
You can use different spice combinations if you prefer. Instead of the Sichuan Peppercorns, sesame seeds & chili flakes add the following to the garlic powder, granulated onion and kosher salt: o Rosemary & Lemon Zest o Summer Savory & Black Pepper o Italian Seasoning & Paprika o Curry Powder & Black Sesame Seeds
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
