Preparation:
Assemble and attach rotor slicer/shredder using thin slicer cone (no 4). Turn to speed 4 and slice potatoes.
Cover sliced potatoes in cold water and soak 1 hour. Drain and dry thoroughly.
Heat oil in a 5 quart pot over medium heat to 375 F. Fry potatoes in small batches until golden. Drain on paper towels and salt, if desired. Serve immediately. |
