Chicory À La Ferdinand Recipe

Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.
Heat the grease pretty hot, dry the slices of potato with a cloth, put
them into the frying basket and plunge them into the fat. When they are
colored, take the basket out, let the fat heat up again to a slightly
higher temperature, and re-plunge the basket, so that the slices become
quite crisp. Serve with coarse salt sprinkled over.

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