Matchstick potatoes

Matchstick potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 large floury potatoes
oil, for deep-frying
cornflour
salt

Method

  1. Wash and peel the potatoes, then block them. Cut the potatoes into allumettes and place in a bowl of cold water.
  2. One-third fill a large, deep, heavy saucepan with oil and heat to 190°C, or until a small piece of bread dropped into the oil sizzles gently and browns in 40 seconds.
  3. Drain and dry the potatoes thoroughly, then toss them in the cornflour (which helps to retain crispness), ensuring any excess cornflour is removed, so only a very thin layer remains on the potato. Placing the potatoes in a sieve and shaking helps to remove excess cornflour.
  4. Place a very small amount of potatoes at a time in the hot oil; too many will stick together. Fry them for 5–6 minutes until the potato is soft and golden in colour, then remove and drain them well on kitchen paper. Repeat with the remaining matchstick potatoes. Season sparingly with salt and serve at once.
Tags:
Leiths School of food and wine
cookery course
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