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1
Preheat your oven to 375F.
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2
Peel the potatoes.
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3
On a slicer or mandolin thinly slice the potatoes to about 1/8 inch thick (this can be done by hand but please be careful to keep them thin enough because if they are too thick the recipe will not work).
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4
Taking the potato slices slice them with a knife into 1/2 inch by 4 inch slices (this does not have to be exact, just make them consistent so you have nice pieces to make fences out of).
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5
Place a silpat on your sheet pan and place your egg white in a shallow dish for easy dipping.
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6
Dredge each slice of potato through the egg white and lay them on the silpat.
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7
Lay the potatoes in a row of 4 with about 1/2 inch space between each one.
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8
Lay another row of 4 potato slices going the opposite direction on top of the original row- you should now have a 4 x 4 'fence'.
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9
Do this with the remaining potatoes, do not over crowd your pan (leave at least 1/2 inch space between all 'fences').
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10
Gently pour the oil onto the silpat being careful to not disturb the fences- this oil should surround and slightly coat each fence.
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11
Place the second silpat on top of the fences and back until golden brown.
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12
When cool enough to touch remove from the silpat and blot dry.
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13
Season to taste with salt & pepper.
