|Waxy potatoes||6 Medium (Egg Sized)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Scrub and rinse the potatoes but do not peel unless the skins are very tough and blemished.
Slice very thinly with a sharp knife or on a potato slicer bought for the purpose.
Drop them into cold water as they are cut.
Drain and rinse and dry well between the folds of a clean cloth.
Sprinkle gradually into hot deep fat, at 320° F., and fry till golden and crisp.
Remove from the fat as they brown and drain on absorbent paper.
Keep them hot while frying the rest.
Sprinkle with salt.
They can be kept in an air-tight tin for some time and be reheated when necessary.