This technique makes starchy Russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges we've ever tasted. It's a little like Jeffrey Steingarten's famous single-layer potato gratin, pared down to three ingredients. Recipe adapted very slightly from <strong><a title="Amazon: Seven Fires: Grilling the Argentine Way" href="http://www.amazon.com/Seven-Fires-Grilling-Argentine-Hardcover/dp/B003DQ2Z6A/?tag=food52-20">Seven Fires: Grilling the Argentine Way</a></strong> (Workman Publishing, 2009).

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