| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Baltimore | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | lg | Idaho potatoes |
| Vegetable oil; preferably wesson | ||
| Salt |
INSTRUCTIONS
Peel the potatoes. Shape them into smooth ovals with a mandoline, slicer or knife. Cut into 3/8" 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. DANNY'S BIDDLE STREET, BALTIMORE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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