All Simple Vegetable Recipes

Fried Potato Salad



Serve as an appetizer, as a snack with a few cold beers or as an informal shared starter.


Serves 4

  • 1.5 lb (700 g) floury-variety potatoes, peeled and sliced into 1 mm thick rounds

  • vegetable oil for deep frying

  • lemon juice olive oil

  • salt, pepper

  • chopped parsley to garnish

  1. Pre-heat oil to 375F/190C while you rinse and pat dry the potatoes.

  2. Drop the potatoes into the oil and cook for a couple of minutes until golden.

  3. Don't allow the potatoes to stick together and keep the first batch warm while you cook the rest.

  4. 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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