It doesn’t have to be potatoes. Heat two inches of a light tasting oil, like canola, until it starts to slightly smoke. Rinse a cup of spinach leaves, and/or a half cup of artichoke leaves. Make sure the leaves are dry, or the spattering will be frightening. Drop the leaves slowly into the oil, slowly, with a metal spoon, for 10 seconds with spinach, 30 seconds with the artichoke leaves. Place on paper towels to drain, and then sprinkle with pepper and parmesan cheese. Crispy loveliness.
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