| 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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