serves
6
prep
20 minutes
cook
3:30 hours
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
3:30
hours
difficulty
Mid
level
Ingredients
- 6 large Maris piper potatoes, peeled (see Note)
- 15 g cornflour
- 300 g melted butter
- Salt
- Oil for shallow frying
Optional condiment
- Large handful parsley,
- 1 red chilli, diced
- 1 tbsp dried oregano
- 1 clove garlic, grated
- 20 ml spicy olive oil
- 3 tbsp red wine vinegar
- Salt and pepper
Chilling time: overnight.
Instructions
- Preheat your oven to 110°C. Line a loaf tin with parchment paper, or a cake insert.
- Finely slice potatoes approx. 1mm thick, you can use a knife or a mandolin.
- Coat the potatoes in cornflour and melted butter and season with salt. Layer the potatoes neatly in the loaf tin, until it is full.
- Cover the top of the loaf tin with a sheet of parchment and bake for 3 hours. Then place in the fridge, under a weight to compress, and chill overnight.
- Turn out the loaf and remove the paper, cut into shapes of your choice.
- Heat a deep pan over medium heat with the oil, it needs to be approximately 200°C. Cook the potatoes in batches till golden brown. Season with salt and serve.
- To make the chimichurri, finely chop the parsley, and mix with the oil and vinegar. Season with diced chilli, salt, garlic and oregano. Dip the crispy potatoes in this.
Note
Maris Piper is a very popular potato variety in the UK. You could use dutch cream, sebago, desiree or King Edward.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
