5 med. size potatoes, peeled
2/3 c. salad oil

Slice potatoes 1/4" thick, scald for 2 minutes; drain. Pour 1/3 cup salad oil in each of two large shallow pans. Add half of potatoes to each; turn to coat slices with oil. Arrange one layer deep. Bake in very hot oven, 450 degrees, until light brown, 20 to 25 minutes. Turn once. Drain. Makes 6 servings.

To Freeze: After cooking, cool quickly; freeze on baking sheets, label, date and store in plastic bags. Recommended storage time: 1 month.

To Serve: Spread frozen slices on baking sheets. Heat in hot oven, 400 degrees for 5 to 10 minutes. Drain. Add salt and pepper to taste.