topping-veg
Yukon Gold potato
Sliced paper-thin; the Roman patate al taglio classic.
About
Yukon Gold or other waxy potato, sliced paper-thin on a mandoline (1.5 mm), tossed with olive oil, salt, and rosemary, and laid in shingled rows over a thin layer of mozzarella. The Roman al-taglio canon. Don't pre-cook — the long bake at 525 °F gets the slices tender and crisp at the edges. A cold-water rinse before tossing removes surface starch and helps them not glue together.