Whole Boiled Sliced Potatoes were served with dinner two nights ago. They were good but not really what I had in mind when the side dish was created. With two remaining whole boiled potatoes in the fridge, tonight a second attempt was made with a completely different method.
Two cold whole boiled potatoes, sliced thin
To warmed bacon grease (enough to fully cover the bottom of cast iron skillet) potato slices were lined without touching and fried crisp. Once flipped and fried to a golden brown on the second side, the potatoes were placed on a cookie cooling rack (to allow to cool without becoming soggy) and sprinkled with salt.
Scaled for Likability: Good
Better but still not what I had in mind. These are crispy on the outside but they are still dry on the inside. Am beginning to think the potatoes were over boiled to start with....