Kitchen Craft Episode 19: Potatoes 101
Not all fried potatoes are created equal, but chef Clem Pedro really knows his stuff. Like, really. You might call these fried potatoes. We call them perfection.
Level up your Christmas roast potatoes with this ultimate roast potato guide.
Ingredients:
- 3 kg Woolies Everyday Large Potatoes
- 2 T salt
- Sunflower oil, for deep frying
- Woolies Garlic Salt, for seasoning
- Malt vinegar, for seasoning
- *Note: you can also combine Woolies Garlic Powder and coarse salt to make your own garlic salt.
Method:
- Peel the potatoes and cut into large chunks. Rinse them in fresh water. Add the salt to a large pot and add the potatoes. Cook until a fork easily pierces the potatoes, about 20-25 minutes.
- Remove the potatoes from the water (drain the potatoes in a colander) and place on absorbent kitchen paper into a roasting pan or large platter. Don’t crowd the potatoes so that they can dry evenly. Place the tray in the fridge and allow the potatoes to cool completely.
- Heat the oil over a medium heat. Add the potatoes and gently fry just until they begin to form a crust-like layer on the outside. The potatoes shouldn’t brown at this stage.
- Remove the potatoes and cool slightly before returning to the fridge again. At this stage you could keep the potatoes in the fridge overnight and finish the next day if needed to.
- When you’re ready to serve the potatoes, heat oil over a high heat. Gently place the potatoes in the oil and fry until golden-brown and crispy. Remove the potatoes from the oil and place on absorbent kitchen paper. Season with garlic salt while still hot and add a little vinegar just before serving.
*Any leftover potatoes can be roughly chopped and scrambled with eggs and spring onions for the most delicious frittata.
Not into DIY?