Service for 4

Use one large Yukon potato per person.

Peel and Slice the potatoes thin using a mandolin (1/8 inch). Soak the potatoes in water for 30 minutes - 1hour in the refrigerator. This will take out some of the starch and make for a crispier chip. Remove from the refrigerator and dry with a paper towel. In a bowl coat the potatoes with either butter, olive oil or duck fat. You can also use a combination of olive oil and butter. Lay the potato slices on parchment paper that sits in a baking rack. Roast the potatoes at 375 F till they have reached the desired color ... approximately 20 minutes. Times are tricky with this dish since factors such as initial temperatures, thickness of potatoes and oven properties can drastically alter the outcome. Once you get your times straight this becomes a very easy dish to prepare.