I’m pretty sure I consumed more potatoes during the pandemic than I have in my entire life.

I attribute this to the fact that my sister-in-law and I were living under the same roof, and her Irish blood means no dinner is complete without potatoes in some form.

We ate mashed potatoes and baked potatoes, roasted potatoes and grilled. But her skinny potatoes were by far the best.

I didn’t even think I liked potatoes all that much until this crispy iteration came into my life. They’re simple to make and wow every single time, which I can attest to since we now make them regularly.

The term “skinny potatoes” is a name made up by my sister-in-law. The original recipe is called domino potatoes and hails from chef Frances Mallmann.

To make them, you simply slice potatoes into the thinnest possible rounds, using either a mandoline or sharp chef’s knife.

You then layer them in a greased baking dish, fanning the rounds so they overlap. Drizzle with melted butter or olive oil, season with salt and pepper, and roast in a 425-degree oven until they’re tender and so golden-brown around the edges, they’re practically potato chips.

What’s so magical about these potatoes is they really are somewhere between potato chips and roasted potatoes.

The potatoes on the outer edges of the baking dish get so crunchy, you can and should pull them from the pan with your fingers and eat them like chips. The inner layers also gain crispiness in the oven, but roast up to be nice and fluffy.

There are also so many ways to riff on this recipe. You can make it with any type of potato, be it russets, Yukon Gold or red. I’ve also even used sweet potatoes a handful of times.

Both melted butter or olive oil can be used, and I never measure the amount — just enough to generously coat the potatoes when drizzled on top.

Sometimes my sister-in-law slides sliced garlic in between the layers, and I often follow suit. Other times, I’ll tuck thyme or rosemary sprigs in between, or just sprinkle the whole thing with smoked paprika or grated Parmesan.

It’s impossible to go wrong.