METHODPeel and roughly chop the potatoes into ovals then into even strips of 1-2mm. Cook them alternately in two vats of oil at two different temperatures (140°C and 180°C / 275°F and 350°F).
The strips will expand and take the shape of small balloons. Season and serve hot.
Decadent but delicious!
Serves: 6
Preparation: 10 mins
Cooking: 10 mins
10 Medium Albert Bartlett Original Rooster Potatoes
Frying Oil
Salt