POTATO SKIN SNACKS RECIPES

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POTATO RECIPES | BBC GOOD FOOD



Potato recipes | BBC Good Food image

Chips, mash, roasties, dauphinoise... potato is the kitchen gift that keeps on giving. Try one of our new recipe ideas for the humble spud.

Provided by Good Food team

Number Of Ingredients 1

POTATO LATKE RECIPE | JAMIE OLIVER POTATO RECIPES



Potato latke recipe | Jamie Oliver potato recipes image

A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream

Total Time 30 minutes

Yield 10

Number Of Ingredients 6

2 large Maris Piper potatoes (600g total)
1 onion optional
4 tablespoons plain flour
2 large free-range eggs
vegetable oil for frying
½ a bunch of fresh woody herbs such as sage, rosemary, thyme (15g)

Steps:

    1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
    2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
    3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
    4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
    5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
    6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
    7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.

Nutrition Facts : Calories 167 calories, FatContent 9.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 0.2 g salt, FiberContent 1.7 g fibre

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    1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
    2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
    3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
    4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
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    6. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
    7. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
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Calories 330 calories per serving
    1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
    2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
    3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
    4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
    5. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
    6. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
    7. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
    8. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
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