sliced beef tenderloin, cole slaw, baked French fry-style potatoes







The layered flavors are simple as can be. Do you realize how much technique goes into producing something so simple, how much restraint goes into something pulled off with easy breezy insouciance? 

The potato is sliced all the way through, the two halves barely holding together at one end, then rotated and sliced through again right through the center lengthwise. The idea is cook the potato in the microwave and have it dehydrate as much as possible in there.

Then finish slicing through after the potato is cooked, and sliced further into planks and then board shapes by lengthwise cuts through the segments. Oiled, seasoned, baked.


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