Potato crisps

Potato crisps

By
From
The Huxtaburger Book
Makes
1 medium bowl
Photographer
Chris Middleton

A lighter option to have with burgers, these potato crisps go really well with seafood burgers, such as the lobster burger or prawn burger, and are best eaten fresh.

Use potatoes that are not too starchy, as the starch can make the chips turn too dark without becoming crisp. Nicola, King Edward and Desiree are good all-round choices.

Ingredients

Quantity Ingredient
2 large potatoes, scrubbed but not peeled
vegetable oil, for deep-frying
sea salt, for sprinkling

Method

  1. Using a mandoline, thinly slice the potatoes across their biggest side, to create the largest crisps. Immediately place in cold water to wash off the excess starch and stop browning.
  2. In a medium saucepan, heat 10 cm of oil to 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  3. Remove the potato slices from the water, then place between sheets of paper towel to absorb the excess moisture. Carefully drop a few slices at a time into the oil, so they cook evenly and don’t stick together. Cook for 1–2 minutes, or until golden and crisp – you may need to stir and turn them. Immediately drain on paper towel and repeat with remaining potato slices.
  4. Sprinkle with sea salt and crunch away.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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