Crispy Potato Rolls
Ingredients:
- 1 large potato
- Cornstarch (potato starch is also suitable)
- Wooden skewers
- Salt
- Chopped parsley for garnish
Cooking Tips:
- To achieve extra crispiness, fry a small amount of grated potato first to test the oil temperature and crispiness level.
- For easy coating, place the potato and starch in a plastic bag and shake well to ensure an even distribution.
Preparation Method:
- Peel the potato and use a mandolin or a sharp knife to cut it into very thin slices. The thinner the slices, the crispier the rolls will be.
- Soak the potato slices in cold water for a few minutes to remove excess starch, which helps in getting them crispier upon frying.
- Drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
- Skewer the potato slices onto the wooden skewers, slightly overlapping them to create a ‘roll’ effect.
- In a plastic bag, add enough cornstarch to coat the potato rolls lightly. Add the potato skewers and shake the bag to coat them evenly with cornstarch.
- Heat oil in a deep fryer or a deep pan to 180°C (356°F). Carefully add the coated potato skewers to the hot oil and fry until they are golden brown and crispy.
- Remove the potato rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Season the hot potato rolls with salt and garnish with chopped parsley.
Serving: Serve the potato rolls while they’re hot and crispy with your choice of dipping sauce or as a crunchy side to your main dishes. Enjoy your homemade crispy potato rolls!