I just made these for the first time, and I kept it simple, but I wanted to pass on the technique that I used: I washed and removed eyes from 4 red potatoes, but did not peel them. Some of my taters were sprouting from their eyes already. I sliced them with my pampered chef mandoline slicer, so it only has the one thin slicing blade. I soaked the slices in cold water, changed the water several times, and the last soaking I added a hefty amount of salt. Rinsed them again, laid the slices on kitchen cloths/paper towels, and patted them dry.
I heated my 10-inch cast iron frying pan, added about 1/2 cup canola oil, and brought it up to heat (level 8 out of 10 on a gas stove). I added potato slices so they could float freely side-by-side, not stacked on top of each other. I found that using 2 long-tined dinner forks were perfect for moving them, turning them, and removing them to a waiting paper-toweled cookie sheet, where I sprinkled them with salt. They were delicious!
The first bunch were probably undercooked, as I was afraid of burning them, but the later batches were crispy on the edges, barely soft in the middle, perfect! I will make these again! I wish I had some malt vinegar to sprinkle over them right now!
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I just made these for the first time, and I kept it simple, but I wanted to pass on the...