176 Nobop* Potatoes

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Large potatoes 4 4 4
Deep fat or oil To deep fry To deep fry To deep fry
Salt To season To season To season


Method of Preparation

Peel and trim potatoes exactly square—cut into slices -inch thick—preheat oil to 350°F. Reserve potato trimmings for use as a soup thickener.

Method of Cookery

  1. Dry potato slices well. Drop in hot deep fat or oil and fry at 350°F. until they rise to the surface (2 minutes). Remove.
  2. Raise heat immediately to 450°F.—500°F.
  3. Return potatoes to heat until they puff up like small balloons and become golden brown.
  4. Drain, sprinkle with salt, and serve immediately.

*I am almost ashamed to say that the title "Nobop" is derived from the fact that they are square!