Name: Deep-fried potato crisps
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 kilogram bintje potatoes, peeled; vegetable oil, for deep-frying; Seasoned salt; 1/2 teaspoon sweet paprika; 1 teaspoon sea salt flakes; 1/2 teaspoon freshly ground black pepper; 1 pinch cayenne pepper

Ingredients

1 kilogram bintje potatoes, peeled

vegetable oil, for deep-frying

Seasoned salt

1/2 teaspoon sweet paprika

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper

Method

Deep-fried potato crisps

1.Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with paper towel.

2.Meanwhile, make seasoned salt.

3.Heat oil in large saucepan; deep-fry potato, in batches, turning occasionally with slotted spoon, until browned lightly. Drain potato, in single layer, on absorbent paper; sprinkle with seasoned salt.

Seasoned salt

4.In a small bowl, combine all ingredients. Mix well.

After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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