Almost any freshly fried potato chip is bound to be good, but soaking the potato slices in cold water first rids them of starch and can yield crispier chips. It also keeps them from browning, making advance prep possible.
Photo by Flickr member Joelk75 under Creative Commons
Ideas for Grilled Pork Tenderloin
Cooking sea robin?
August 2014 COTM - Diana Henry Month: Food from Plenty
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