“Cactus-Cut” Potatoes

I had some leftover potatoes that I’d cut for the gratin I showed you on Monday.  The Pie suggested that we attempt to fry them up as thick potato chips, not unlike those of a popular restaurant chain.

So we did.  This is a few inches of vegetable oil in a large saucepan. You heat it on medium-high (like at 7 or 8) until a pinch of flour dropped in goes all fizzy.

Then I fried the potatoes in batches until they were slightly crispy, but not too dark.

Stirring often with my big mesh spoon.

Plop them on a paper towel to drain and immediately salt them.

We had them with a chicken sandwich and some salad.  It makes up a bit for the grease.

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