potato straw

Ingredients for 2 servings:

• 3 large potatoes, waxy
• 400 ml peanut oil
• 1 pinch of salt
• 1 tbsp flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

as a side dish for soups, salads or main courses

You’ll need a rack lined with paper towels to drain the straw, a small pot, possibly with a spout, and ideally an Asian-style slotted spoon that fits inside the pot. You’ll also need a tray (preferably plastic) for the cooled and drained straw, a bread maker, and a knife. Peel, wash, and dry the potatoes. Then, cut the potatoes lengthwise and thinly slice them in the bread maker. Cut these thin slices into thin strips, place them in a bowl, and dust with flour. Heat the peanut oil in a small pot, about half full, until bubbles form on a wooden skewer. Peanut oil is best; you can cook the potatoes crispy in it without them turning black. Fry the floured potato strips in small batches in the hot oil, occasionally pulling the potatoes apart with the wooden skewer. Once the “straw” has reached the desired color, remove everything from the pot with a slotted spoon and let it drain and cool on the prepared rack lined with paper towels. Do the same with the next portion. Transfer the cooled “straw” to a plastic bowl and, just like chips, sprinkle with a little salt and stir gently.