Recipe for potato puffs.

Scrub a couple potatoes, leaving the skin on. Grab a sharp knife and cut the potatoes into slices trying to keep to a thickness of 1/8th of an inch. Too thin and they'll cook too fast, too thick and you'll end up with potato slabs, not puffs. Turn the oven on to low broil.

Disolve a couple of tablespoons of salt into a bowl of water and soak the slices for five minutes. Stir them gently to separate slices without breaking them. Remove slices from water and lay flat on a hand towel. Place another towel on top and press to dry the slices thoroughly.

Using a mister (like this) spray a light coating of oil on a cookie sheet. Lay the potatoes flat, without overlapping. Spray a fine mist of oil over the top of the potatoes.

Place in oven and keep a close eye on them taters.

At some point the potatoes will start to dry out on top and then swell. Remove tray from oven and quickly flip them over and return to oven. Slices with start to lightly brown and then swell as the air inside expands. Thinner slices will brown too quickly and char. Sacrifice them or quickly remove and take the chance of messing up the rest your puffs. When the majority of the potatoes are golden brown remove from oven.

Tasty option: grind rosemary, salt, and black pepper together finely and sprinkle lightly over slices after misting.

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