2 Egg (s)
12 small Potato (n), waxy
4 tablespoons Parsley, roughly chopped
2 tsp Lard
Butter
Flour, plain
Bread crumbs
n. B. Oil (corn oil)
1 tbsp Cream, whipped
Preparation
Boil potatoes, peel and set aside. The pulp wash and pat dry. Then cover with plastic wrap and gently pat. The fiber of the meat does not tear and the chips should be between 3 and maximum of 5 mm thick. The cut edges so that the chips do not wind up later.
