Sunset food writer Andrew Baker is an avid collector of kitchen tools. He justifies his interest by constantly devising new functions for old gadgets. Recently, Andrew discovered a speedy way to make crisp potato tubes and cones by baking thin slices wrapped around metal pastry forms such as cannoli tubes.
You can salt and serve the potatoes like fancy chips, scooping them gently through a dip (they're fragile), or tilt them on a dinner plate as an unexpected garnish. After all, potatoes do go with almost everything.
JERRY ANNE DI VECCHIO
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