Thursday 27 December 2012




Large potatoes 600gms
Salt to taste
Oil to fry


Wash, peel and rewash potatoes. Trim the sides to form large uniform blocks. Slice into .75cm thick and cut into finger size (6cm × .75cm). Blanch in salted water, drain and dry in a towel. Heat oil, put the potatoes and deep fry until they are cooked and float on oil. Drain, keep aside. Just before serving, deep fry again in hot oil, until golden and crispy. Drain on an absorbent paper in a bowl. Sprinkle salt, toss lightly and immediately serve as a snack or as a side accompaniment with hot sandwiches, burgers or fried fish etc.

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