Take some long−shaped potatoes, peel them and smooth them with the knife. Cut them into very thin rounds.
Heat the grease pretty hot, dry the slices of potato with a cloth, put them into the frying basket and plunge
them into the fat. When they are colored, take the basket out, let the fat heat up again to a slightly higher
temperature, and re−plunge the basket, so that the slices become quite crisp. Serve with coarse salt sprinkled
over.
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