Baked potato crisps with the works from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 296) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • texannewyorker on September 14, 2016

    These are so addictive. Perfect for setting out at parties; if you only make the whole batch for a few people, I warn you, you'll spend the evening shoveling them into your mouth. Delicious!!

  • louie734 on January 07, 2014

    Potato-nachos, with American flavors instead of Tex-Mex. Such a simple idea. We make these often (using less melted butter) and top them with whatever's in the fridge - shreds of leftover ham, any-cheese, pesto or aioli. They're dinner with a salad.

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