Ingredients
Method
1.Using a sharp knife, mandolin or V-slicer, cut potatoes into 3mm slices; cut each slice into 3mm-wide pieces
2.Stand potato in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with absorbent paper. Heat peanut oil in large saucepan; deep-fry potato, in batches, until browned lightly. Drain potato on absorbent paper.
Corn or vegetable oil can be used instead of the peanut oil.
Note
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