Serious Eats: Recipes
Cook the Book: Jo and George's Potato Crispies
The first recipe from Patricia Wells's Vegetable Harvest is for a crisp golden potato dish that Wells coaxed out of restaurateurs Johanne Killeen and George Germon (of Al Forno in Providence, Rhode Island). I think it's a good way to ease you into the week, as it calls only for potatoes, extra virgin olive oil, and coarse sea salt.
Jo and George's Potato Crispies
Equipment: A baking sheet; a large saucepan; a meat mallet or a cast-iron skillet.