Char is a creative writer, artist, and inventor—in and out of the kitchen.

Slice Up and Fry

It's easy. Just pour a small amount of Canola oil into a large frying pan—approximately a quarter cup of oil.

I took three baked potatoes and sliced them into quarter inch thick pieces. The easiest way to slice them is to cut them the long way, and then, flip your potato sideways and cut across your strips. Then you have evenly cut chunks that fry well.

Heat up your oil. I turned my temperature gauge to medium and when I sprinkled water on the oil, it sputtered. I placed my potatoes onto the oil. Make sure they are all lying flat on the pan and wait for about eight minutes before you turn them over. You can look under a slice and see if it is starting to brown. Wait for the browning before you flip the first time.

Once you see browning, flip the pieces over ever two minutes. It takes about 20 minutes to evenly fry the pieces. **Note: if you start out with raw potatoes, it takes about the same amount of time, but you cover your pan while you cook them. That's the difference.

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Ingredients

• 3 baked Russet potato, sliced
• 1/4 cup Canola Oil
• 1 teaspoon Seasoned Salt
• 1/4 cup Buffalo Wing Sauce

Instructions

1. Heat canola oil on medium in large frying pan. Slice three baked potatoes into thin slices. Check oil temperature readiness by dropping a drop or two of water on hot oil. If it sputters, add your potatoes.
2. Sprinkle potatoes with seasoned salt. Make sure you wait until your potatoes are slightly browned before you flip them over. Then, flip them every two minutes or so until outside is completely rusty tan on both sides. It takes about 20 minutes to get them done on both sides.
3. When potatoes are completely browned, remove from pan, place in bowl, and put buffalo wing sauce on them.

Three baked potatoes, sliced up into quarter thick pieces

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Buffalo Chips

After you have the potatoes fried to a rusty color, put them into a bowl and squirt a generous amount of buffalo wing sauce on the potatoes. Then, eat.

Comments

Larry Rankin from Oklahoma on December 02, 2016:

Those look quite good:-)