300ml/½ pint vegetable oil, for deep-frying
4 Shetland black potatoes, thinly sliced
Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
Add the potato slices and cook for 1-2 minutes, until golden. Remove and drain on kitchen towels.
Serve in a large bowl.
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