European
Spain - Side Dishes
Patatas Fritas Caseras al Estilo Español
Chef's Menu Description
Authentic Spanish bistro chips: thick hand-cut Kennebec potatoes double-poached and crisped in Spanish extra virgin olive oil with sea salt.
Ingredients
- • 800g waxy potatoes (Kennebec or Agria), peeled and cut into 1cm thick batons
- • 500ml Spanish extra virgin olive oil (or mix with sunflower oil) for frying
- • Coarse sea salt
Preparation Steps
1
Phase 1
Rinse cut potato batons in cold water to wash away surface starch, then dry thoroughly with clean kitchen towels.
2
Phase 2
Heat olive oil in a wide pan to 140°C. Cook potatoes gently for 10-12 minutes until soft inside without coloring. Remove with a slotted spoon and let cool 10 minutes.
3
Phase 3
Raise oil heat to 185°C. Return potatoes in batches and fry for 3-4 minutes until golden, blistered, and crunchy.
4
Phase 4
Drain on paper towels, toss immediately with coarse sea salt, and serve hot.