 |
Ingredients
Potatoes
Water to soak
Oil to fry
Cooking Style
Slice potatoes as thinly as possible (and uniformly). Advisable to use a slicer. Wash till water clears up. Soak in water with some salt for 1/2 hour. Drain well, then wipe dry. Heat oil and fry over high heat till slightly colored. Drain on absorbent paper.
Heat oil and fry once again over high heat till the right color. Drain on absorbent paper, mix in salt and serve. The double frying and uniform slicing helps in making them crisp.
Potatoes
Water to soak
Oil to fry
Cooking Style
Slice potatoes as thinly as possible (and uniformly). Advisable to use a slicer. Wash till water clears up. Soak in water with some salt for 1/2 hour. Drain well, then wipe dry. Heat oil and fry over high heat till slightly colored. Drain on absorbent paper.
Heat oil and fry once again over high heat till the right color. Drain on absorbent paper, mix in salt and serve. The double frying and uniform slicing helps in making them crisp.
|
Ingredients
Potatoes
Water to soak
Oil to fry
Cooking Style
Slice potatoes as thinly as possible (and uniformly). Advisable to use a slicer. Wash till water clears up. Soak in water with some salt for 1/2 hour. Drain well, then wipe dry. Heat oil and fry over high heat till slightly colored. Drain on absorbent paper.
Heat oil and fry once again over high heat till the right color. Drain on absorbent paper, mix in salt and serve. The double frying and uniform slicing helps in making them crisp.
Potatoes
Water to soak
Oil to fry
Cooking Style
Slice potatoes as thinly as possible (and uniformly). Advisable to use a slicer. Wash till water clears up. Soak in water with some salt for 1/2 hour. Drain well, then wipe dry. Heat oil and fry over high heat till slightly colored. Drain on absorbent paper.
Heat oil and fry once again over high heat till the right color. Drain on absorbent paper, mix in salt and serve. The double frying and uniform slicing helps in making them crisp.
"
"
