Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Why should Cronuts, <a href="https://www.chefsteps.com/activities/kouign-amann--2">kouign-amanns</a>, or <a href="https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home">croissants</a> have all the crispy, multi-layered fun? Why can’t potatoes get the lamination treatment?We call this the potato “croissant”: a golden-brown, buttery, crispy-on-the-outside, creamy-on-the-inside rosette of deep-fried potato slices. You can call it 100% delicious.This idea came about while developing our <a href="https://www.chefsteps.com/activities/potato-pave">Potato Pavé</a>. We wanted to get all those layers but make them all crispier and prettier. And we did it.

Crispy Potato “Croissants”