900 g (2 lb) potatoes, cut into slices
Oil for deep frying Salt
Oil for deep frying Salt
method
1. Fill two large saucepans one third full with oil.
2. Heat the oil in one pan until a small cube of stale bread dropped into the oil turns golden in one minute.
3. Heat the oil in the second pan until another piece of bread turns golden in 50 seconds.
4. Put the potato slices into the first pan and fry for 4 minutes.
5. Using a slotted spoon, transfer the slices to the second pan and fry for 2 minutes until they puff up.
6. Remove from the oil and drain on kitchen paper. Sprinkle liberally with salt.
2. Heat the oil in one pan until a small cube of stale bread dropped into the oil turns golden in one minute.
3. Heat the oil in the second pan until another piece of bread turns golden in 50 seconds.
4. Put the potato slices into the first pan and fry for 4 minutes.
5. Using a slotted spoon, transfer the slices to the second pan and fry for 2 minutes until they puff up.
6. Remove from the oil and drain on kitchen paper. Sprinkle liberally with salt.
serving amount
serves 4
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