Pandora wrote:

> To make very crispy fried potatoes: cut them with the proper machine at the
> same dimension. Then put the potatoes in a bowl, covered with water.

Unless you want to make "hash browns" then after shredding the potatoes
you squeeze as much water out of them as you possibly can.

And then if you have one of those smaller Mexican tortilla deep fryer
basket thingy's you can fill it with shredded potatoes and make a fried
potato basket to put other things in.

But that's only presentation, some well squeezed shredded or sliced
potatoes can make a nice coating for a piece of fish, deep fried to be
served with a nice sauce.

I particularly like to take thinly sliced potatoes and use them to coat
a small roast. First cooked high to brown & set the potato coating and
then longer and lower to cook the meat. Basting optional, Roti de porc
ala boulangere, ala Tuscano starts the seasoned potatoes at the
beginning, the bakers wife adds them about half way through the roasting.

With the proper roasting container of just the dimensions to fit the
roast, the container, often ceramic, may be lined with potatoes and a
cover of potatoes over the top, the potatoes seasoned with not only s &
p but grated cheese as well, given the container, some are meant to be
served from as well as cooked in so one does not need to worry about
dislodging the coating from the meat or de - moulding or otherwise
transferring the roast form one container to another.

IMO any of the "meat pies" are enhanced by an application of these
thinly sliced potatoes as the "crust" of the pie. It can look very nice
in an ordinary pyrex pie plate but even nicer IMO in a glazed ceramic
"pie plate" made to resemble a pie crust, a quiche plate will work also.

One of these days im going to have to make some layers of thinly sliced
potatoes among the cabbage leaves i wrap around a ball of meat loaf mix
and secure in a cheesecloth bag for my boiled meat loaf, sou fassum
provancale. I do likes me collcannon.
--
JL