Peel and slice some regular-sized batatas into long, thin rounds, about half a centimeter thick. Fry them in moderate heat, not letting them cook through completely. Remove them from the oil, drain on paper towels, and then re-fry them in hot oil, stirring until they puff up. Repeat this process two more times, draining and re-frying each batch. Once they're cooked to your liking, season with fine salt and serve immediately. When reheating in butter, don't overcrowd the pan, or they'll lose their airiness. The French call these crispy delights 'Soufflés'.
Peel and slice some regular-sized batatas into long, thin rounds, about half a centimeter thick. Fry them in moderate heat, not letting them cook through completely. Remove them from the oil, drain on paper towels, and then re-fry them in hot oil, stirring until they puff up. Repeat this process two more times, draining and re-frying each batch. Once they're cooked to your liking, season with fine salt and serve immediately. When reheating in butter, don't overcrowd the pan, or they'll lose their airiness. The French call these crispy delights 'Soufflés'.
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