From Gil Marks’s Encyclopedia of Jewish Food 4–6 servings
2 pounds (about 22) small boiling potatoes of uniform size, peeled
1 teaspoon table salt or 2 teaspoons kosher salt
½ teaspoon ground turmeric
About 3 cups vegetable, safflower or peanut oil for frying
1) Place the potatoes in a large pot and add water to just cover. Add the salt and turmeric. Bring to a boil and parboil for 30 seconds. Drain. Let cool, then pat dry. Prick each potato once with the tines of a fork.
2) Place the potatoes in a karahi (Indian wok) or wide-bottomed pot and add enough oil to cover. Bring to a boil, without stirring, over medium-high heat, about 15 minutes.
3) Reduce the heat to low and simmer, shaking the pan occasionally, until the potatoes are crusty and lightly golden, about 1 hour. At this point, the potatoes can be removed from the heat and allowed to sit, in the oil, for up to 3 hours.
4) Shortly before serving, increase the heat to medium-high and fry until the crust is very hard and golden brown, about 10 minutes. Drain on paper towels. Serve warm.
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