ROMAN ROUND POTATOES

 THESE SIMPLE POTATOES PAIR NICELY WITH MILANESE VEAL CUTLETS

SERVES 4

4 SMALL WHITE POTATOES
2 CUPS OLIVE OIL
4 DRIED BAY LEAVES
ROSEMARY TO TASTE
1 CLOVE FINELY MINCED GARLIC
SALT & PEPPER TO TASTE

PEEL POTATOES AND CUT IN THIN CIRCLES.  USE A CRINKLE CUTTER IF YOU HAVE ONE. 

DROP SLICES INTO BOILING SALTED WATER FOR 1 MINUTE.  STRAIN LIQUID.

SAUTE GARLIC IN SMALL AMOUNT OF OLIVE OIL UNTIL JUST GOLDEN.  SPRINKLE ON BAKING SHEET. 

HEAT 1 ½ CUPS OLIVE OIL IN DEEP FRYER OR DEEP POT.  OIL SHOULD BE HOT ENOUGH TO FRY.  FRY QUICKLY UNTIL SLICES START TO TURN GOLDEN.  POTATOES SHOULD STILL BE SOFT AND NOT CRUNCHY. 

PLACE POTATO SLICES ON TOP OF GARLIC IN SINGLE LAYER ON BAKING SHEET.  SPRINKLE EVENLY WITH BAY LEAVES & ROSEMARY.  SALT & PEPPER TO TASTE.

DRIZZLE LIGHTLY WITH OLIVE OIL AND BAKE AT 350 DEGREES FOR 30 MINUTES.

STACK POTATO SLICES INTO “TOWERS” AND SERVE ON PLATE WITH VEAL CUTLET.