California Farm New Harvest Puffed Potatoes

Name: California Farm New Harvest Puffed Potatoes
Total time: 660 s
Yield: 2 people, 2 potatoes
Cuisine: American
Ingredients: 2 new crop Russet potatoes, skin on, sliced 1/4” thick; 2 Tbs corn starch; 2 pints canola oil, to be filtered and reused, this method uses only 2 Tbs oil; 1 Tsp flaked seasalt or sweet dried red paprika powder, or Sabatini truffle zest

Hobby Horseman @HobbyHorseman

California, United States

We grow heirloom Idaho potatoes, also called Russet Potatoes, The type is called German Butterball. We make french fries and potato chips. Our Russets can be eaten as of June, but continue to grow oblong to french fry length by September.
If you slice any smaller potato 1/4” thick, coat with corn starch and fry the same way you fry french fries, you get delicious potato chip size puffed potatoes as shown in here. Like potato chips with a hot french fry filling. Sprinkled with flaked seasalt, sweet dried red paprika spice or Sabatini truffle zest.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

5 minutes fry, 3 min rest, 3 min puff

2 people, 2 potatoes

2new crop Russet potatoes, skin on, sliced 1/4” thick
2 Tbscorn starch
2 pintscanola oil, to be filtered and reused, this method uses only 2 Tbs oil
1 Tspflaked seasalt or sweet dried red paprika powder, or Sabatini truffle zest
California Farm Winter Made Red Paprika Spice
Equipment: mandolin slicer or sharp knife, large pan, kitchen towel, deep fat fryer with drain basket, stainless steel funnel with filter to reuse oil
Cost: 50 cents

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Steps

5 minutes fry, 3 min rest, 3 min puff

1

Slice scrubbed Idaho potatoes 1/4” thick over a large pan with water, rinse slices in water till the water clears, dry on kitchen towel, sprinkle corn starch on top. Place in frying basket when dry. Shake to coat potatoes with corn starch.
2

On medium flame. Heat canola oil to 325F degrees, lower potato slices in hot oil, fry till they start to brown. The oil temperature will drop to 250F degrees with two potatoes in the oil. Deep fry till temperature is back to 325 degrees, a few minutes. Lift basket out of oil, drain the potatoes. Turn up heat, bring oil to 375 F degrees. Put potatoes back in oil, fry till the potatoes puff to triple their thickness, another few minutes. Drain, serve.
3

Do not use or add salt till potato puffs are on your plate, salt will degrade the oil. Flaked seasalt is my favorite. Filter and reuse oil.

Linked Recipes

California Farm Winter Made Red Paprika Spice

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 04, 2024 17:00

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.