Another important tip Rye gives is to heat the oil at medium heat so it's nice and hot before placing a single layer of potato discs into them. This will kickstart the cooking process.
As with most dry cooking methods, the key to crispy and browned textures is not crowding the pan. The same goes for these potato discs, which Jennine Rye places in a single layer over hot oil.
The discs can touch, but they shouldn't overlap. Another helpful tip to draw from her recipe is when to add aromatics and seasonings.
Keep in mind that even thinly sliced potato discs take about 10 minutes per side to cook and crisp up.
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