One potato per person
Thinly slice potatoes on a mandolin slicer. Rinse the sliced potatoes in cold water to remove some of the starch (they will be chewy if you don’t do this).
Spin in a salad spinner to remove most of the water.
Fry in peanut oil @350 until crispy.
Drain on paper towel and lightly salt.
Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.
Spin in a salad spinner to remove most of the water.
Fry in peanut oil @350 until crispy.
Drain on paper towel and lightly salt.
Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.
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