- 6 or more medium lg. potatoes
- Oil or fat for deep frying
Wash and peel the potatoes. Slice very thin.An old fashioned cabbage slicer can be used or use a sharp knife.Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.Fry in hot oil . until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or on tissue.Salt lightly.
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