Fried Potatoes: A Tochigi Specialty

Name: Fried Potatoes: A Tochigi Specialty
Yield: 4 servings
Cuisine: American
Ingredients: 15 small Potatoes; 1 ★ Plain flour; 1 ★ Water; 2 tsp ★Japanese dashi stock; 1 Panko; 1 to fry Oil

cookpad.japan @cookpad_jp

It's really simple so there isn't much to say, but I've been eating this local dish since I was a young kid.

If the potatoes are too big, cut them into bite sizes.
They'll cook through the middle easily, so once the outside has turned golden brown, they are done. For 4 servings. Recipe by Harumiku

It's really simple so there isn't much to say, but I've been eating this local dish since I was a young kid.

If the potatoes are too big, cut them into bite sizes.
They'll cook through the middle easily, so once the outside has turned golden brown, they are done. For 4 servings. Recipe by Harumiku

cookpad.japan @cookpad_jp

It's really simple so there isn't much to say, but I've been eating this local dish since I was a young kid.

If the potatoes are too big, cut them into bite sizes.
They'll cook through the middle easily, so once the outside has turned golden brown, they are done. For 4 servings. Recipe by Harumiku

It's really simple so there isn't much to say, but I've been eating this local dish since I was a young kid.

If the potatoes are too big, cut them into bite sizes.
They'll cook through the middle easily, so once the outside has turned golden brown, they are done. For 4 servings. Recipe by Harumiku

Saved

Ingredients

4 servings

15 smallPotatoes
1★ Plain flour
1★ Water
2 tsp★Japanese dashi stock
1Panko
1to fry Oil

Saved

Steps

1

Boil the potatoes in their skins. Once they are boiled, strain and peel.
2

In a bowl, mix all the ingredients marked with a ★. Use as much panko as necessary in a container.
3

Coat the potatoes in the ★ mixture, then the panko, and fry in oil at 360°F/180°C until golden brown.