- 300ml/½ pint vegetable oil, for deep-frying
- 4 Shetland black potatoes, thinly sliced
- Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- Add the potato slices and cook for 1-2 minutes, until golden. Remove and drain on kitchen towels.
- Serve in a large bowl.