2 250g baking potatoes
hot water
salt
4 tbs sunflower oil
Peel potatoes, carefully cut into paper thin slices lengthwise, following the curve of the potato.
Immediately plunge potatoe slices into hot, salted water. Stir to separate, then leave for 3-4 minutes until pliable. Carefully coil each potato slice, then thread onto long skewers, leaving at least 1cm space between them.
Brush potato coils with oil and grill on rack for 10-15 minutes, turning frequently until potato coils are crisp. Briefly lay skewers down on kitchen paper before serving.
hot water
salt
4 tbs sunflower oil
Peel potatoes, carefully cut into paper thin slices lengthwise, following the curve of the potato.
Immediately plunge potatoe slices into hot, salted water. Stir to separate, then leave for 3-4 minutes until pliable. Carefully coil each potato slice, then thread onto long skewers, leaving at least 1cm space between them.
Brush potato coils with oil and grill on rack for 10-15 minutes, turning frequently until potato coils are crisp. Briefly lay skewers down on kitchen paper before serving.