Preparation:
Soak potatoes in cold water to crisp. Drain well and pat dry with towel.
In
a large heavy skillet melt shortening over medium high heat. Shortening
should be hot when potatoes are added. Be careful: shortening may splatter!
Lower heat a bit and fry until potatoes are crusty an golden brown. Turn
once
or twice. While turning as marjoram. Remove and place on a dish or
colander
lined with toweling. Salt and serve very hot. | 