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Collection: Entertaining
Recipe By: Rodney Dun
Potato crisps with chilli and coriander salt
Ingredients
- 560 gm sebago potatoes
- For deep-frying: canola oil
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- CHILLI AND CORIANDER SALT
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- 1 dried long red chilli, coarsely chopped
- 1 tbsp finely chopped coriander
- 2 tbsp sea salt flakes
- 1 tsp freshly ground black pepper
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Directions
- For chilli and coriander salt, place chilli in a small saucepan, stir over low heat until fragrant (1-2 minutes). Pound in a mortar and pestle until coarsely crushed. Stir through remaining ingredients and set aside.
- Heat oil in a deep-fryer or large deep-sided saucepan to 160C. Thinly slice potatoes on a mandolin, place in a large bowl of cold water, set aside for 30 minutes, then drain and pat dry with a tea towel. Deep-fry potatoes in batches, stirring frequently until golden (4-5 minutes). Drain on absorbent paper, scatter with chilli and coriander salt and toss to combine. Serve with a cold beer. Potato crisps will keep, stored in an airtight container, for 2-3 days.
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