FRIED POTATO SALAD
Serve as an appetizer, as a snack with a
few cold beers or as an informal shared starter.
Serves 4
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1.5 lb (700 g) floury-variety potatoes,
peeled and sliced into 1 mm thick rounds
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vegetable oil for deep frying
-
lemon juice olive oil
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salt, pepper
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chopped parsley to garnish
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Pre-heat oil to 375F/190C while you rinse
and pat dry the potatoes.
-
Drop the potatoes into the oil and cook
for a couple of minutes until golden.
-
Don't allow the potatoes to stick
together and keep the first batch warm while you cook the rest.
-
Put all the crisps in a serving dish,
sprinkle with lemon juice, olive oil, salt, black pepper and dress with
chopped parsley. Serve at once.
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