Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 large potato
  • salt
  • deep oil for frying


Peel and slice the potato as thinly as possible. This is quickly done on a cucumber slicer or mandoline.

Wash the potato slices under the cold tap as you cut them, to remove the loose starch granules, and keep them all in cold water until you have finished the slicing. Then dry well in a cloth, shaking them as if you were drying a salad. Keep them in the cloth until ready to start fryin