Instructions: Terrifically easy and tasty recipe from The Los Angeles Times Cookbook.

Scrub potatoes thoroughly with a brush. Using a potato peeler, cut off long thin spirals of skin from potatoes. (Use potatoes for another dish.) Cover skins with very cold water and let stand 30 to 60 minutes. Drain and carefully pat dry with paper towels. Drop curls into deep oil, heated to 390 F, and fry until golden brown and crisp, about 1 minute. Drain on paper towels and sprinkle with salt, garlic salt or Parmesan cheese. Serve hot.

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