amelia

Chipped potatoes

Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.

Heat the grease pretty hot, dry the slices of potato with a cloth, put
Them into the frying basket and plunge them into the fat. When they are
Colored, take the basket out, let the fat heat up again to a slightly
Higher temperature, and re-plunge the basket, so that the slices become
Quite crisp. Serve with coarse salt sprinkled over.