While these are great to eat, they are very dangerous to make. Use extreme caution when doing these, and make sure your cooking area is well ventilated.

You need two skillets of oil to cook these, the first at the usual 350 to 400 degrees you fry in, the second as hot as the oil can go without smoking and catching fire. Of course, be very careful here.

Peel the potatoes, and slice them into disks about 1/2 inch thick. Fry them the 400 degree oil in a single layer until they are soft but not golden brown. A couple at a time take them out and put them in the very hot oil. The outside will crust over, and the hot oil will cause the steam inside the potato to puff out the crust. Fry until golden brown and the crust is hard enough to hold it's shape when you take it out.

These don't hold well, they will get soggy and the crust will collapse so serve them fairly quick.