Yield: 6 Servings
|6 larges||Idaho potatoes|
|\N \N||Vegetable oil; preferably wesson|
Peel the potatoes. Shape them into smooth ovals with a mandoline, slicer or knife. Cut into ⅜" rounds or the thickness of a half dollar. Pour the oil to a depth of 5" in 2 deep frying pans. Heat 1 pan until the temperature reaches 350 F and the other 400 F. Take about 10 slices at a time and drop them one by one into the 350 F oil. As you do this, slide the pan back and forth on the burner to make sure the slices are cooking separately. Remove when they began to swell, which should take about 8 to 10 minutes. Using a skimmer, transfer these slices into the 400 F oil. They should puff immediately. After they puff up, place them on a linen napkin to drain. Discard any that do not puff up. Finish putting the potatoes in the 400 F oil until you have used them all. Salt to taste and serve. and serve.
BIDDLE STREET, BALTIMORE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .