This simple dish makes a filling snack or side dish. For a hearty breakfast, serve with Welsh Rarebit.

1. Boil the potatoes for about 15 minutes on medium-low heat, until they can be pierced with a fork but are not too soft. Drain thoroughly, and cut lengthwise into pieces approximately ¾ inch thick.

2. Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.

3. Using a dipping fork, dip the potato slices briefly into the oil. Drain on paper towels or a tempura rack. Season with black or white pepper as desired before eating.