Yield: 6 servings
|3 mediums||Russet potatoes, uniform in ize|
|\N \N||Vegetable oil for deep fryin|
|\N \N||Coarse salt|
Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than ⅛-inch thick. Pat dry on paper towels.
Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f.
Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain.
Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked.
Sprinkle with salt and keep warm until ready to serve.
a 1952 Gourmet Mag. favorite
NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe.