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Crisp Potato Rounds

Crisp Potato Rounds Recipe

Vegetable oil
2 large Yukon Gold potatoes
1 teaspoon kosher salt

• In a large Dutch oven or deep fryer, pour the oil to a depth of
2 inches. Heat oil over medium-high heat to 375°. Cut each
potato crosswise into ¼-inch rounds. Working in batches,
fry the potatoes until golden, 4 to 6 minutes. Drain on paper
towels, and while still hot, sprinkle with kosher salt. Cool for 5
minutes before serving.

Note: To prepare potatoes a day in advance, cook as directed, cool,
and refrigerate. Preheat oven to 400°. Place potatoes on a wire rack
set on a baking sheet. Bake until warmed through and crispy, 10 to
15 minutes.


(Pictured as a foundation for Tuna Niçoise Bites)

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