3-4 large potatoes
130-180 grams of self-rising flour (if you do not have such flour, take regular flour, adding half a teaspoon of salt and half a teaspoon of baking soda per 130 grams of flour)
700-950 ml of vegetable oil
A pan with a tight fitting lid
Dressings, sauces and dips
Salt and pepper (you can use salt substitutes)
Garlic powder (garlic is a good seasoning and lowers cholesterol))
Unrefined or extra virgin olive oil (mix the two oils together)
If you choose, take milk (regular or skim), whipped egg whites or warm water (not recommended) to dip the potatoes in before you coat them in flour. Be guided by your taste, there is no right or wrong choice here. If you use whites, three or four will suffice, the amount needed depends on the amount of potatoes.
Pre-cooking. Measure the amount of flour you need and sift or stir with a fork to remove lumps. Get a bag or prepare a place where you will coat the potatoes in flour. Take out the pan and put it on the stove. Slice the potatoes. First cut each potato in half, then cut each half into thick slices. Each half should make 3-4 pieces, which is what we will need. Pour the oil into a pan. It should fill the pan by half, or even three quarters. It should be enough to completely cover the potatoes. The amount of oil you need will depend on how many potatoes you want to cook.
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