SARATOGA POTATOES

By BobD

Ingredients

• 4 SERVINGS
• 3 large white potatoes, peeled
• Olive oil, for frying
• Salt.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Slice the potatoes ⅛-inch thick (or thinner); use a mandoline if you have one. Soak the potato slices in cold water until ready to fry, then drain and dry them thoroughly on a towel.

Fill a large sauté pan with ½ inch olive oil. Place over medium-high heat; the oil is ready when it browns a breadcrumb in 30 seconds.

Drop a few potato slices at a time into the oil and fry until the edges begin to brown, 3 to 4 minutes, then turn the slices and brown the other side, 1 to 2 minutes.

Drain on a baking sheet lined with paper towels. Keep warm in a 175-degree oven while you fry the rest of the potatoes.

Just before serving, pile the potatoes into a bowl and season with salt, tossing to disperse the seasoning.

Serves 8 as an hors d’oeuvre, 4 to 6 as a side dish.