Potato Fillets
- Potatoes
- Lard
Pare and slice the potatoes thinly. Cut them if you like in small fillets about a quarter of an inch square and as long as the potato will allow. Keep them in cold water until needed. When ready to cook, drop into boiling lard. When nearly done, take them out with a skimmer and drain. Boil up the lard again, drop the potatoes back in and fry until done. This process causes the fillets to swell up and puff.
Submitted by Jun 6, 2009
15 min
30 min
45 min