Potatoes Pave (lower fat, vegan, high crunch and joy)

Apparently a TikTok sensation, here’s my version. It seems like a lot of work, but I’m pretty sure you’ll find it worth it.

Peel three large Idaho-style potatoes.

Slice with a mandolin about 1/16th inch thick. The thinner it is, the more layers and the more work.

Put the slices into a bowl of ice cold water. Make sure they’re separate.

Meanwhile, make a slurry of 1/4 cup sweet potato starch and 1/2 cup water. Try to get rid of lumps. You can add more water if you need to. Then add two tablespoons olive oil and some salt and pepper.

Take a brownie-style loaf pan, perhaps 4 x 8 inches. Put parchment paper on the bottom.

Drain the potato slices and dip each one in the slurry, then make a layered casserole of the potato slices. Deeper is better. They should be overlapping and a bit random.

Once you’ve done them all (it’s repetitive work, please persist) push down hard on the top and then bake for at least an hour at 400 degrees.

Take out of the oven and let cool. You can store them this way for days in the fridge.

Slice into pieces about one inch by two inches by however deep your pan is. Spray each side with some olive oil and add more salt.

Put in the air fryer at 350 until they’re magically delicious. Or you can deep fry…

Here’s a photo before the final crisp:

And an internet shot of perfect ones, ready to serve. Obviously prepared by someone with too much time on their hands…