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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Precision slicing for carpaccio, chips, uniform cuts
Gear-driven stovetop popper — movie-theater popcorn at home
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Precision slicing for carpaccio, chips, uniform cuts
Gear-driven stovetop popper — movie-theater popcorn at home
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Using a mandoline slice the sweet potatoes into 1/16-inch thick slices, and pat them dry with paper towels. In a deep fryer heat enough oil to measure about 3 inches; heat oil to about 380 degrees (can be a little less). Fry the sweet potato slices in batches until they are golden brown. Transfer the chips to a paper towel to drain fat. Place on a baking sheet and sprinkle with coarse salt and black pepper if desired. Set oven to broil heat. Sprinkle the shredded cheese evenly on top of the fried sweet potatoes. Broil for about 4 minutes, or until the cheese melts. Place onto a serving dish. Delicious!