I cut the potatoes very thin. I couldn't see the herbs before I cooked them. The 25 minutes was too long and they burnt.
I used the 1/16 setting on my mandoline and after 25 minutes the potatoes were too brown to see the herbs. Not worth all the time it takes to cut and assemble everything.
These were easy but time consuming. I liked the potatoes a bit thicker... paper thin were too thin. I made enough for 10 people but did it a day ahead and they kept great in a plastic container. Serve with Blue Cheese dip found here http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001723373
This were not only elegant and impressive but tasty and simple! Will definitely make again!
We will make these again! We spent too much time making them super thin. When the rejects were used (thin but not paperthin) they turned out fine but needed more cooking time. Must serve them standing in the salt to really show them off. Party friends said they were too pretty to eat: art or eats? They ate and LOVED them!