Sliced and Deep Fried Potato Rounds or Cups

I'm always experimenting with
different cooking techniques.
In this recipe I simply use a
tin can to mold some sliced potato
and deep frying them to use as a
very interesting serving dish.
I fill these crispy potato round
cylinders with cooked vegetables, or
fresh salads for an unusual presentation.

Ingredients:
vegetable oil for frying
2 potatoes, peeled and peeled again.

Directions:
In a deep, heavy-based pan, heat the oil to 365 degrees F.
Cut off both ends from an aluminum can.
Fold a large piece of aluminum foil in half and then in half again.
Wrap the foil around the can, crimping the foil
under one edge to form a lip. Lightly grease the foil.
Coil the potato strips around the foil-wrapped can
until you’ve made a cylinder the height you want.
Carefully slip the foil and potato ring off the can,
being sure the foil keeps its shape.
Using tongs, submerge the potatoes
and foil into the hot oil.
Cook until golden brown, about 2 min.
Cool on a rack.
Collapse the foil to release the potato ring.