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Dualit Product Recipe:

Homemade Game Chips and Straw Potatoes

Serves 6 Prep Time 0 mins Cooking Time 7 mins

There will be times when you’re not entertaining but you just fancy doing something a bit different – like burgers with straw potatoes. This recipes show you just how versatile your Dualit Food processor can be.

600g large potatoes, peeled
1-2 litres groundnut or vegetable oil for deep-frying
a culinary thermometer is a great help when deep-frying

You will need a large deep pan. The oil should come less than half way up the sides.
Shape or cut the potatoes lengthwise to go down the feeder tube as snugly as possible. Using the large bowl fitted with the slicing disc adjusted for the thickness of crisp you would like, push the potatoes down the feeder tube with the food pusher.
Wash the slices, and if you have time soak the sliced potato for 15 minutes or so this will make them light and airy. Drain and dry thoroughly on tea towels or kitchen paper. Frying wet chips makes the oil rise and bubble up and over the sides of the pan.
Heat the oven to 50ºC/Gas mark low, cover an oven tray with several sheets of paper towel, and place inside.
Heat the oil on full heat, and when it reaches 190ºC add a handful of sliced potato. When the oil has stopped bubbling, stir the chips gently to stop them sticking. Keep the pan on full heat – and don’t worry, the temperature of the oil falls dramatically when you add cold, raw potatoes.
When golden, in about 5-7 minutes, lift them with a skimmer, and drain on a bed of crumpled paper towel. They will rustle as you lift them, showing they are cooked. When drained of all oil, transfer the chips to the oven, where they can be kept warm, uncovered. Wait until the oil returns to 190ºC before frying the next batch. Sprinkle the chips with a little salt before serving.

Straw Potatoes
Fit the shredding disc in the large bowl and use the larger holes to make fabulous little straw potatoes. These are lovely served with hot and grilled seafood and fish.
Heat the oil to 120ºC and fry the chips for 5-6 minutes. They should be very pale and crush easily with the back of a spoon. Leave draining on crumpled paper towel. Serve while still hot and crisp.

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