Fried Potato Discs

4 potatoes such as kestrel or russett, peeled and sliced into thin discs lengthwise
chicken stock powder
garlic powder, onion powder, chilli flakes, freshly ground black pepper, salt
olive oil

Boil the potatoes in chicken stock for 2 minutes.

Drain and rinse under cold water to release the starch and cool the potatoes.

Tip the potatoes into a bowl and add a pinch of all of the flavourings listed above.

Mix gently with your hands to combine.

Drizzle a little olive oil over the potatoes and mix to combine.

Tip the potatoes into a cast iron skillet or non-stick frying pan and cook over medium heat until crisp. Stir regularly to prevent sticking.

Add small amounts of oil as required.

This recipe works with sweet potato. Cook over medium-low heat. You will need to fry these for a longer time.

This works with diced potato instead of discs. Cubes are better than dice. I get it, a dice is a small cubes generally.