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Lattice potatoes

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Ingredients for 2 servings:

  • 500 g potatoes, waxy
  • e.g. oil or other fat for frying
  • n. B. Salt or potato salt or other spices to taste

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

Wash and peel the raw potatoes and slice them using a serrated blade, the same type you’d use for cucumber salad, turning them 90 degrees after each pass to create the lattices. Soak the lattices in water for about 30 minutes. This will help them lose some of their starch and make them crispier. Drain the lattices after about 30 minutes and carefully pat them dry with a kitchen towel. My lattices are about 0.5 cm thick. Deep-fry them at 170°C in oil or fat until golden brown. This takes about 7 minutes. Now just season to taste with salt, potato salt, etc. Goes perfectly with burgers, steaks or Parmesan schnitzel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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