small round red potatoes
vegetable oil for frying
ice cold water
Mix the flours, salt, and pepper together.
Wash the chives in cold water, then drain
Fine chop (mince) the chives.
Add 1 cup of the flour mix to the cold water in a bowl and mix until smooth.
Add the chopped chives (reserve 1 tablespoon) and stir gently.
Wash well in cold water, removing any blemished skin portions.
Slice into roughly 1/4 inch slices.
Place potato slices in a pot and cover with water.
Bring to a boil over medium high heat and cook for 5 to 8 minutes.
Remove from heat, drain, and rinse well in cold water.
Dredge potato slices through remaining flour mix.
Put 1 tablespoon oil into a skillet and heat over medium high heat.
Dip the potato slices in the batter and place in skillet in a single layer without crowding.
Cook until golden brown, about 3 minutes.
Turn the potatoes, adding a little more oil if needed, and cook another three minutes.
Repeat until all potato slices are cooked.
Garnish with reserved chives and serve as part of a ban chan array.