Puffed Potatoes
- Potatoes
- Fat
- Salt
Cut peeled raw potatoes in thin slices, and fry in a kettle of hot fat; stir with a fork to prevent their sticking together. When they are soft, take them out with a skimmer and let them drain on a sieve until cold; then return to the hot fat and fry 4 minutes longer; the second frying causes the slices to puff and become hollow. Sprinkle them with salt and serve like a rascal with a smile on your face.
Submitted by Nov 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min