Fried Potato Slices
Fried potato slices are a three-ingredient side that depends on a few small habits done properly. Drying the potatoes in a cloth before they go into the pan keeps the fat from spitting and lets the surface crisp. Lard gives a savory, rounded flavor that oil does not quite match. You can cut plain rounds or one long spiral shaving, and constant stirring keeps every piece evenly golden.
Instructions
Cut the peeled potatoes into slices about ¼ inch thick. For a different shape, turn the potato and cut one long continuous shaving round and round, the way you would peel a lemon.
Dry the potato pieces well in a clean cloth. Water left on the surface will spit in the hot fat and keep the potatoes from crisping.
Heat a good amount of lard in a clean pan over medium-high heat until it is hot.
Add the potatoes to the pan and shallow-fry them, stirring continuously so they cook evenly. They are done when they are crisp.
Lift the potatoes out and tip them into a sieve to drain off the excess fat.
Season with salt to taste and serve while still hot.
Make it personal.
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