REAL MINI RECIPES

Steps:

• Preheat oven to 450° F. Wash and dry the potatoes. Make sure your cutting board is dry to help keep potatoes steady.
• Starting at one end of the potato, make a slice almost to the bottom, leaving at least ¼ of the potato intact at the bottom. Continue making slices across the potato, ? - ¼ inch apart. Thinner slices will be get crispier, but can be more difficult to slice and remain in one piece.
• Transfer potatoes to a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
• If potatoes have begun to fan out, drizzle with more olive oil and return to oven for 20 more minutes. Or, if potatoes are still completely closed, leave in the oven for 3-5 more minutes, and then add olive oil and continue to bake for 20 more minutes.
• Allow potatoes to cool for a few minutes. Fan out slices like an open book. Dress with a dollop of butter, salt and pepper, and any toppings you desire! Cooked potatoes will last in a sealed container in the fridge for up to 5 days. Reheat in the oven, or in a skillet with a few tablespoons of fat for an extra crisp layer. 

Steps:

• Preheat oven to 350°F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally.
• Transfer cracker crumbs to a large bowl. Stir in sugar. Stir in melted butter until mixture is well combined and the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press crust into an even layer on bottom and up sides of pan. Bake until lightly golden, about 10 minutes. Remove from oven and let cool completely, about 45 minutes.
• Meanwhile, make the ganache: Place 2 inches of water in a medium pot over medium; bring to a simmer. Fit a small saucepan (or heatproof bowl) over simmering water, making sure water doesn't touch saucepan. Combine chocolate chips and cream in saucepan. Cook, stirring constantly, until chocolate is completely melted and mixture is glossy, 4 to 5 minutes. Remove saucepan from water; stir in remaining ½ stick butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt. Let cool to room temperature, about 30 minutes.
• Pour cooled ganache into cooled crust. Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours. Before serving, sprinkle with flaky sea salt, if desired.