Sebago chips

AT A GLANCE

  • Serves 4 people

  • 1 kg sebago potatoes
  • For deep-frying: sunflower oil
01   Scrub potatoes, peel (optional) and cut into chips about 1.5cm thick.
02   Rinse chips in a colander under cold running water, then soak in a bowl of cold water for 20 minutes to remove excess starch.
03   Bring a saucepan of salted water to the boil and blanch chips, in batches, until just cooked through (5-10 minutes; do not overcook), drain.
04   Pat dry with absorbent paper, then refrigerate uncovered until very dry (1 hour).
05   Meanwhile, preheat oil in a deep-fryer to 190C. Deep-fry chips, in batches, until crisp and golden (5 minutes). Drain on absorbent paper and serve immediately.

Note Try this recipe with smoked cumin salt and aïoli.

Topics:

WINTER, MODERN AUSTRALIAN, SIDE DISH, MASTERCLASS, SNACK, HOW-TO, VEGETARIAN, POTATOES

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

Aug 2009

Aug 2009

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