2 cups very thinly sliced blue potatoesPeanut oil
Kosher or sea salt
In a flat bottomed sauce pan add enough peanut oil to come halfway up the side. Attach a candy thermometer to the saucepan, and when the temperature of the oil reaches 350 degrees, slowly start adding the potatoes in batches. (Drop them in slowly so there’s no splash back.) Don’t overcrowd them. The potatoes will be done when the edges turn brown (as opposed to blue) and the white of the potatoes turns slightly dark. (Approximately 5 minutes.) Let drain on paper towels and and season liberally with kosher salt.
Serves 4 people for a snack.
Teeny Tiny Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 12 of 2012.