Straw potatoes

Straw potatoes

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Conveniently, these fine chips can be prepared ahead and fried for the second time just before serving. In between blanching and re-frying place on a tray, cover and refrigerate until required.

You can serve the chips with just about anything, from grilled and roasted meat, poultry and game to fish and shellfish – especially mussels.

Ingredients

Quantity Ingredient
4 large chipping potatoes, peeled
vegetable or corn oil, for deep-frying
10 garlic cloves, peeled and thinly sliced
sea salt

Method

  1. Using a mandolin with a shredding attachment or a sharp knife, cut the potatoes into long matchsticks, about 3 mm thick. Wash them well in a couple of changes of cold water to remove excess starch, then drain and pat dry on a clean tea towel.
  2. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 120–140°C. Blanch the matchstick potatoes in manageable batches (a couple of handfuls at a time) for 2–3 minutes, then remove with a slotted spoon and drain in a colander.
  3. Increase the temperature of the oil to 160–180°C and re-fry the potatoes with the garlic slices in batches, moving them around in the pan, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt and serve immediately.
  4. Alternatively, you can keep the straw potatoes warm, uncovered, on a baking tray in a low oven until ready to serve. They should stay crisp but if not you can briefly re-fry them in hot oil to crisp them up again.
Tags:
Hix Oyster & Chop House
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