6 medium potatoes
Canola, peanut or vegetable oil
Salt to taste
Cauldron, pan, deep fryer
Cut each in 3/4-inch slices.
Carve into the shape of heathen potato goddess.
Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
Heat oil to 325*F (160*C) in deep fryer.
Drain heathen potato goddesses and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
Dip frying basket in oil (this prevents the heathen potato goddesses from sticking to it), then add a handful of potatoes into basket.
Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow heathen potato goddesses to drain.
Turn out onto a brown paper bag lined with paper towels.
Repeat procedure with remaining potatoes.
Increase the temperature of the heated oil to 375*F (190*C).
Return the par-fried heathen potato goddesses to the oil in batches and cook a second time for 4 minutes until golden and crispy.
Drain on a fresh brown paper bag lined with paper towels.
Salt to taste and serve hot.
Makes 6 servings.
a.k.a. Lady of Potatoes
The Goddess of the Potato
Her name means "Potato Mother." Potatoes have been the staple food of the peoples of the Andes since ancient days; they come in a wide variety.
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