Souffled Potato Slices
Select medium-size Maine potatoes of uniform size; pare and cut
on slant in thin slices about 1/8 inch thick.
Dry between 2 towels and fry, a few at a time, in medium hot deep fat
(275-300 degrees) for about 5 minutes, keeping potatoes in motion.
Then lift basket and plunge quickly into very hot deep fat (400-425 degrees)
for 1 to 2 minutes, or until puffed and browned, keeping potatoes in motion.
They should puff at once when dropped into kettle of hot fat.
Hold kettle over hot fat to drip, then turn out on absorbant paper to drain.
Sprinkle with salt and serve at once. The type of potato (Maine) and the quick
changes from medium-hot to very-hot fat are important in making these slices.