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Potato Sunflowers
Preparation info
- Makes
6
servings - Difficulty
Easy
Appears in
Published 1972
Shaggy shreds make the potato petals of this country favorite
Ingredients
4 ¼ c - Salt
Method
- Coarsely shred peeled potatoes.
- Heat shortening in heavy skillet. Drop rounded tablespoons of potatoes in fat. Spread a little, keeping the cakes thin. Fry until golden brown on both sides, about 5 minutes.
- Drain on paper toweling; sprinkle with salt, pepper and garlic salt. Serve at once.