Thick Capellan Turg-rrot Root is deep fat fried to emphasize its crunchy goodness. It is served hot with an excellent array of dipping sauces.
Scrub up 4 large potatoes
Slice the potatoes into thin slices.
Heat a pan of oil until it sizzles when you flick water into it.
It should make a Shhhhhhhhhthhhhsssssssss sound if it is ready.
Submerge uncooked fries into hot oil until tender.
They will float to the top when they are done cooking, You can see it below.
Let dry on a rack or paper towels.
Salt and pepper to taste.