Twice-fried potatoes with a golden brown crust
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Potatoes prepared in this unusual way will be a hit with your guests. They can be served as an appetizer instead of French fries or as a side dish with main courses. Whole potatoes are baked with the skins on, then broken into random pieces of varying sizes (the coarser the pieces, the more interesting the appetizer), which are then fried in plenty of oil until crispy and golden brown. Drain on paper towels and serve sprinkled with coarse salt, green onions, and a drizzle of tart vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large Russet Burbank potatoes, with skins
- 3 tablespoons Dijon mustard
- 1/4 cup sherry vinegar
- 1/3 cup olive or peanut oil, or shortening, for frying
- 0.5 cup thinly sliced green onions
- Flaked sea salt
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Brush the potatoes, place them on a baking sheet, and bake until the thickest part is easily pierced with a knife, about 1 hour and 15 minutes. Remove the baking sheet from the oven and let the potatoes cool completely. Break the potatoes into rough 2-5 cm pieces by hand. The potatoes can be baked up to 1 day in advance and refrigerated.
- In a small bowl, combine the mustard and vinegar. Whisking constantly, add the olive oil to create an emulsified dressing.
- In a deep fryer or large saucepan, heat about 4 inches of vegetable oil or shortening over medium heat to 350°F (180°C). Fry the potatoes in batches until golden brown and crispy, stirring frequently with a slotted spoon, about 4 minutes. When the potatoes are done, transfer them to a paper towel-lined plate with a slotted spoon.
- In a large bowl, combine the potatoes, onions, and enough vinaigrette to lightly coat the vegetables (about 2 tablespoons). Toss to distribute evenly. Transfer to a serving platter, sprinkle with salt, and serve.
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