Directions
- 1Peel and cut a giant russet potato into four equal pieces.
- 2Boil the potato pieces in a pot with water on high heat until boiling, then reduce heat to medium-low.
- 3Add salt to the boiling water and cook until a fork can easily pierce the potato pieces (around 10-12 mins).
- 4Drain the water and mash the potatoes using a fork or potato ricer.
- 5Add mozzarella cheese, corn starch, salt, garlic powder, onion powder and paprika.
- 6Mix the ingredients until you get a consistent texture, and place the mixture in a ziploc bag.
- 7Flatten the mixture with a rolling pin to an even thickness of about 1 inch.
- 8Freeze the mixture for at least an hour.
- 9Cut the frozen mixture into strips.
- 10Heat vegetable oil in a frying pan over medium-high heat.
- 11Fry the potato strips until golden brown, turning to ensure even cooking.
- 12Place the fried strips on paper towels to absorb excess oil, and sprinkle with salt.
- 13Serve immediately.
- 14Strain the used oil through a sieve for future use.
Ingredients
- 1 giant russet potato
- 2 tsp salt
- 1 handful mozzarella cheese
- 1 6th cup corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 vegetable oil
Equipment
knifepotforkpotato ricerrolling pinziploc bagfrying panpaper towelssievefunnel
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