| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Essnce05 | 4 | servings | |
INGREDIENTS
| 8 | c | Vegetable oil; to 10 cups |
| 6 | c | Very thinly sliced unpeeled red potatoes |
| 2 | tb | White vinegar |
| 1 | ts | Salt |
INSTRUCTIONS
Heat oil in a large deep-fryer or heavy pot over high heat to 365 degrees. Test to make sure it is hot before adding potatoes. When oil is hot, slowly add potato slices, separating them with a long-handled, heat-proof spoon, and fry for 2 minutes. Lower heat to medium and fry 3 minutes more, stirring to keep slices separate and frying evenly. Use a slotted spoon to scoop up potatoes into a wire-mesh strainer. Shake excess oil back into deep fryer, then spread potato slices on a baking sheet and let cool 10 minutes. If frying fish (see the .Fish With Vinegar Chips And Tartar Sauce. recipe which is included in this collection) do it now. Make sure oil is hot. Add potatoes and fry for 1 minute. Reduce heat to medium and continue to fry potatoes until crisp and golden-brown, about 6 minutes more. Remove potatoes with a slotted spoon and drain on paper towels. Serve immediately, sprinkled with vinegar and salt. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-005 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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