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Discover the best California Farm New Harvest Puffed Potatoes recipe with step-by-step instructions. Learn how to make California Farm New Harvest Puffed Potatoes easily at home with our quick guide and tips for perfect results every time! ❤️🍽️
- Chef Hobby Horseman
- Cooking Time 5 minutes fry, 3 min rest, 3 min puff
- Servings 2 people, 2 potatoes
Ingredients
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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.
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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.Chef Note!
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.Latest Recipes
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