When Bill Horst was in college, his friends called him the “potato king.”
“I made everything—mashed potatoes, potato salad, scalloped potatoes, twice-baked potatoes,” he says.
They were versatile, everybody liked them and—crucial to a college student’s budget—they were cheap.
Horst went on to work in the financial industry, but recently he returned to his passion and started experimenting with potatoes again. That included cooking paper-thin potatoes and bacon at the same