| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
|
|
Potatoes |
|
|
Oil for deep frying |
|
|
Salt |
|
|
Garlic salt; celry salt, or grated Parmesan cheese, optional |
INSTRUCTIONS
Terrifically easy and tasty recipe from The Los Angeles Times Cookbook.
Scrub potatoes thoroughly with a brush. Using a potato peeler, cut off long
thin spirals of skin from potatoes. (Use potatoes for another dish.) Cover
skins with very cold water and let stand 30 to 60 minutes. Drain and
carefully pat dry with paper towels. Drop curls into deep oil, heated to
390 F, and fry until golden brown and crisp, about 1 minute. Drain on paper
towels and sprinkle with salt, garlic salt or Parmesan cheese. Serve hot.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber
<sherschm@concentric.net> on Jul 31, 1997
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