medium PEI Yukon Gold Potatoes
cup sunflower oil
tbsp Sichuan peppercorn, ground
tbsp sesame seeds
tbsp chili flakes
tsp garlic powder
tbsp granulated onion
tbsp Kosher salt
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
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