Crispy potato sticks
These crispy potato sticks are lovely as a snack with drinks, especially served while they are still warm. They take a bit more time than a bag of oven chips, so I would save them for a day when you feel like making them. You can prepare the mixture ahead, though. Then all that is left is the frying. A little cheese over the top and a small bowl of ketchup alongside are all you need.
Servings people
Ingredients
- 600 g floury potatoes (peeled weight)
- 2 eggs
- 80 g cornflour
- 0.5 tsp chilli flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 20 g mature cheese (grated)
- 30 g ketchup
- 750 ml sunflower oil (for frying)
Instructions
Preparation
- Cut 600 g floury potatoes into pieces about 3 cm across. Cover with water, bring to the boil and cook for 15 to 20 minutes, until tender. Meanwhile, hard-boil 2 eggs in a separate pan for 10 minutes. Cool under cold water and peel.
- Drain the potatoes and leave them in the warm pan for 2 minutes to steam dry. Mash or press until smooth, without adding milk or butter. Mash the eggs very finely or grate them. Mix into the potatoes and leave to cool for about 10 minutes.
- Mix in 80 g cornflour, 0.5 tsp chilli flakes, 0.5 tsp salt and 0.25 tsp black pepper. The mixture should hold together and be easy to shape. If it is still very wet, let more steam escape; add no more than an extra tablespoon of cornflour if needed.
- Press the mixture between two sheets of baking parchment into a slab about 1 cm thick. Chill for 10 minutes. Cut into sticks about 10 to 12 cm long and 1 cm wide.
Cooking
- Heat a layer of 750 ml sunflower oil about 2 cm deep to 170 to 175 °C. Fry one stick first as a test. If it holds together, fry the rest in small batches for 4 to 5 minutes, until golden. Turn carefully and keep the oil temperature as steady as possible. Drain on a wire rack with kitchen paper underneath.
Serving
- Scatter 20 g mature cheese over the warm sticks and serve 30 g ketchup separately. Serve straight away.
Notes
The sticks are crispest freshly fried. Do not pile them up under a lid after frying, as they will soften.
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 8gFat: 11gSaturated fat: 3g
Tried this recipe?Let me know what you think!
