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"Amazing! I doubled the recipe and used mostly yukon gold potatoes (starchier than regular, and made up the difference with Idahos I believe. You really have to oil the tray well - I used vegetable oil and a LOT of it. Otherwise they'll burn. Make sure they're pressed flat once they're on the pan, or when you go to flip them over, the second s..."
Mar 16, 2008 on Food.com