Wash the potatoes well with water and skin them.

Cut the potatoes into little circular slices.

Sauté the potatoes in olive oil. Cooking them before hand ensures they will not come out raw. Wait until they have a light brown color around their edges.

Prepare four plates. One for Flour, another for Bread crumbs, the third for Eggs + milk, and the lady for the finished product.

Mix the eggs well and add a little bit of milk. You can decide how much based on preference.

Cover the potatoes with flour.

Then cover them with the egg and milk mixture.

Finally roll them around in the bread crumbs. Make sure they are covered well.

Pour Vegetable oil into a pan. (Should be a little below half way filled.)

Turn on the stove and cover the ground around the stove with newspaper or paper towels. This will prevent Oil from landing on your kitchen floor.

Test the oil’s heat every so often by sprinkling in some bread crumbs. Wait until the bread crumbs sizzle when dropped in.

Eye wear. Make sure you have something to protect your eyes from hot oil. Not necessary but recommended.

Put potatoes in. DO NOT throw them all in at once. Turn them over occasionally until they have a brownish golden texture and are crisp to the touch.

Place them on a rack with paper towels below it or a plate with paper towels on it.

Wait for them to cool bit and serve with your favorite dipping sauce. (Ketchup, salsa, ect.)

Add Salt or seasoning if bland.