We live in an era of hyper-specific kitchen gadgets. If a vegetable exists, someone has invented a machine to turn it into an accordion, spaghetti, or, in the case of a recent viral YouTube Short by creator Adam Witt, paper-thin sheets.
In the video, Witt uses a Japanese Chiba Slicer to shave a whole potato into an unbroken ribbon of “tater paper.” He then layers it with a rich mixture of broiled salmon, béchamel, and herbs to create a bubbly, golden salmon-and-potato lasagna-gratin hybrid. It looks undeniably incredible.
But before you panic-buy another appliance, let’s clear something up: you do not need this tool. If you want to save your cash and counter space, your trusty chef’s knife (or a standard mandoline) will do the job just fine. The secret is that you aren’t building an engineering marvel. Once the starch cooks and the béchamel bubbles, the potato layers fuse together anyway. Just grab a large potato, slice it as humanly thin as possible, and overlap the rounds in your baking dish like shingles on a roof. Boom—instant “pasta” sheets.
Even without the gadget, the concept itself is brilliant and absolutely worth a try for anyone looking for something new.
The salmon-and-potato pairing is a timeless comfort food match, but treating the potato like lasagna sheets completely flips the texture profile. Instead of a heavy, mushy mash, you get distinct, delicate layers. Plus, as Witt notes, the cheese and the exposed, flaky potato edges get incredibly crispy in the oven. It’s an awesome, gluten-free twist on a classic comfort dish.
So, skip the online shopping, practice your ultra-thin knife cuts, and give it a spin. Your kitchen cabinets—and your tastebuds—will thank you.
