Cut, soaked, dried. Not shown, fried in oil, drained, salted.
Prepared the usual way: thinly sliced with a mandolin, soaked to get rid of excess surface starch, dried, dehydrated (in freezer this time, they can also be quickly blanched) fried at moderate 325℉ / 165℃. Stand there and watch them. Pull them when the bubbles calm down and you're satisfied they're crispy enough to suit you. Drain on kitchen paper, salt moderately while hot and still vulnerable.
1 comment:
Yeah, sweet potatoes are a lot better for you. I'll have to try this.
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