Potatoes Chip
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potatoes
- Cold water
- Fat for deep frying
Instructions
- Cut the potatoes into fine rounds, ordinarily with a special plane.
- Put them in cold water for 10 minutes.
- Drain them and dry them in a cloth.
- Fry them, keeping them very crisp.
- Serve them hot or cold; they generally accompany game roasted in the English manner.