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Ingredientes
- 4 x russet potato, peeled
- 5 c. vegetable oil
Direcciones
- Divide the oil into two saucepans and bring the first one to 300 degrees and the other one to between 350 and 375 degrees Fahrenheit. Shape the potatoes into an oval shape and cut them into slices either using a mandolin or possibly with a sharp knife. Cut all the potatoes into 3/16-inch thickness.
- Put a couple of slices into the first oil saucepan (300 degrees) and shake gently to move the potatoes around. This will make a crust form on the potatoes. Scoop the slices out of the oil using a slotted spoon or possibly a wire scoop and allow the excess oil to drip off for 10 seconds.
- Plunge the slices into the second saucepan where the oil is at 350 degrees or possibly hotter and allow them to puff. Some slices won't puff up and you must remove them from the batch. Cook till they become golden brown in colour, about 2 min.
- Remove the potato slices from the oil and drain them on paper towels. When ready for the final frying, reheat one of the skillets and bring the oil to 375 degrees. Place the slices of potatoes in the oil and flip them once in a while to make sure which they colour proportionately. Season to taste. Serve hot.
