This recipe was taken from 'Munchies, Dips, Spreads and Breads' edited by Sue Thraves.

Ingredients:

2 large potatoes
2 garlic cloves, sliced
1/2 cup butter
1 Tblsp grated parmesan Cheese
salt
black pepper
pinch of paprika Preheat the oven to 425°F. Peel the potatoes, and cut into 3/4 inch slices. Peel each slice round and round to form a long ribbon. Soak the ribbons in ice water for at least an hour. Drain them and pat dry.

Heat the garlic and butter slowly in a skillet until the garlic becomes transparent. Remove the garlic. Take the pan off the heat; dip each potato streamer into the hot, garlic butter, and lay them on a baking sheet. When all the streamers have been dipped, sprinkle with parmesan, then season witrh salt, pepper and a little paprika. Bake until crisp and well browned, about 7 to 12 minutes