HOT N CRISPY!!
POMMES DE TERRE ALUMETTES
Salt to
taste
Oil to fry
PREPARATION:
Wash, peel
and rewash potatoes. Trim the sides to form a large block. Slice the block into
0.5 cm thick. Now cut lengthwise into 6 cm by 0.5 cm. boil in salted water for
about 1 ½ minutes. Drain and dry. Deep fry in hot oil until cooked. When they
start floating in oil. Take out and keep aside. Just before serving, deep fry
in hot oil until golden and crispy. Drain and place on absorbent paper.
Serve immediately as a snack with ketchup
or as a side accompaniment.
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