Potato Stick
Serves 1
Directions
- 1Peel and cut the potatoes into chunks.
- 2Peel and cut the potatoes into chunks.
- 3Peel and cut the potatoes into chunks.
- 4Boil the potatoes until soft.
- 5Boil the potatoes until soft.
- 6Boil the potatoes until soft.
- 7Drain and mash the potatoes using a fork.
- 8Drain and mash the potatoes using a fork.
- 9Drain and mash the potatoes using a fork.
- 10Add salt, pepper, garlic powder, dried parsley, and cornstarch to the mashed potatoes.
- 11Add salt, pepper, garlic powder, dried parsley, and cornstarch to the mashed potatoes.
- 12Add salt, pepper, garlic powder, dried parsley, and cornstarch to the mashed potatoes.
- 13Mix until well combined into a dough.
- 14Mix until well combined into a dough.
- 15Mix until well combined into a dough.
- 16Place the dough in a plastic bag and flatten it with a rolling pin.
- 17Place the dough in a plastic bag and flatten it with a rolling pin.
- 18Place the dough in a plastic bag and flatten it with a rolling pin.
- 19Freeze for 1-2 hours.
- 20Freeze for 1-2 hours.
- 21Freeze for 1-2 hours.
- 22Grease the knife with oil.
- 23Grease the knife with oil.
- 24Grease the knife with oil.
- 25Cut the dough into long, thin sticks.
- 26Cut the dough into long, thin sticks.
- 27Cut the dough into long, thin sticks.
- 28Fry in hot oil until golden brown and crispy.
- 29Fry in hot oil until golden brown and crispy.
- 30Fry in hot oil until golden brown and crispy.
- 31Remove and drain excess oil.
- 32Remove and drain excess oil.
- 33Remove and drain excess oil.
Ingredients
- 450 gr potatoes
- 450 gr potatoes
- 450 gr potatoes
- 0.5 sdt salt
- 0.5 sdt salt
- 0.5 sdt salt
- 0.125 sdt pepper
- 0.125 sdt pepper
- 0.125 sdt pepper
- 0.5 sdt garlic powder
- 0.5 sdt garlic powder
- 0.5 sdt garlic powder
- 0.125 sdt chicken powder
- 0.125 sdt chicken powder
- 0.125 sdt chicken powder
- 80 gr cornstarch
- 80 gr cornstarch
- 80 gr cornstarch
- oil for frying
- oil for frying
- oil for frying
Equipment
knifewooden boardpotforkspatulaplastic wraprolling pinpan
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