Method of Preparation

Peel and trim potatoes exactly square—cut into slices ⅛-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.