Italian
Always Crispy Potatoes
by Cucina con Ruben · 548K subscribers on YouTube
A simple technique to make potatoes that stay crispy even when cold, using a mandoline, a quick blanch in vinegar water, and deep frying.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
4 items- 500 gYellow-Fleshed PotatoesYellow-fleshed potatoes, or any potato of your choice, even sweet potatoes
- SaltA pinch for the blanching water
- VinegarA splash for the blanching water
- Seed OilFor deep frying, enough to submerge the potatoes
Method
- Slice the potatoes very thinly (about 1 mm) using a mandoline. You can leave the skin on or peel it.
- Bring a pot of water to a boil, add a pinch of salt and a splash of vinegar.
- Blanch the potato slices in the boiling water for 3 minutes. They should soften and release some starch but not be fully cooked.
- Drain the potatoes and dry them thoroughly.
- Heat seed oil to 180°C (350°F). Fry the potato slices in small batches.
- Fry until they stop sizzling, then drain well on paper towels.
- The potatoes will remain crispy even when cold, for up to a week if they last that long.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
