Puffed-Up Potatoes

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Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Two-step fried potatoes—one of many wonderful French importations

Ingredients

  • 8 large potatoes
  • Shortening or salad oil
  • Salt

Method

  • Peel potatoes; cut in even ⅛″ slices. Soak 4 minutes in ice water; pat dry on paper toweling.
  • Heat shortening in deep kettle to 300°. Cook a few slices at a time at this temperature until light brown and half-done, about 10 minutes. Remove from kettle; drain on paper toweling.
  • After frying all potatoes at 300°, heat shortening to 400°. Add more shortening, if needed.
  • Finish frying potatoes, a few at a time, turning constantly. (They will puff quickly.) Drain on paper toweling. Keep hot in oven while frying the rest. Sprinkle with salt; serve at once.