- 3 sweet potatoes, peeled
- 2 Idaho potatoes, peeled
- Ice Water
- Vegetable oil for deep frying, heated to 360 F.
- Salt and black pepper
Cut the potatoes crosswise into very thin slices. Soak them in ice water in separate bowls for at least one hour. Drain the potatoes and pat them dry with paper towels. Fry the sweet potatoes and the Idaho potatoes separately in batches in the hot oil until they are crisp. Remove and drain on paper towels. Sprinkle with salt and pepper. To keep them warm and crisp, spread the potatoes on a baking sheet and keep them in a 300 F oven. Serves 6.
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