Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Russet potatoes, uniform in
-ize
Vegetable oil for deep fryin
Coarse salt

Peel and trim potatoes to an even oval shape. Using a mandoline, cut
the potatoes lengthwise, on the narrow side, into long, narrow, even
oval slices, slightly less than 1/8-inch thick. Pat dry on paper
towels.

Half fill 2 large saucepans with oil. Heat the first to 350f on a
deep fat thermometer. Heat the second pan of oil to 400f.

Drop several potato slices into the first pan. Remove from heat and
shake to keep potatoes from sticking together. When the oil
temperature drops to 300f, remove the potatoes with a skimmer and
plunge them into the second pan. (The potatoes will puff and bob
around on top of the oil.) Turn the puffs constantly until well
browned on all sides. Transfer the potatoes to paper towels to drain.

Bring both pans of oil back to specified temperatures, then repeat
until all potatoes are cooked.

Sprinkle with salt and keep warm until ready to serve.

a 1952 Gourmet Mag. favorite

NOTE: Be VERRRRY careful as there is a considerable tendency to
spatter oil, doing this. BURNS to the cook or kitchen FIRES are a
very REAL DANGER in this recipe.

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