Gastronomixs

Angel hair potatoes

Delicious, crispy, ultra-thin potato strings that add extra structure to a dish.

Angel hair potatoes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

potatoes (floury)

As needed:

 

salt

Preparation method

  • Heat unused deep-frying oil to 150°C.
  • Peel and slice the potatoes into thin slices.
  • Cut the potato slices into ultra-thin ribbons, like a chiffonade.
  • Rinse thoroughly in water to remove all the starch.
  • Deep-fry for four to five minutes until a light shade of golden brown.
  • Drain on kitchen towel and season to taste with salt.

Serving suggestions

  • Delicious in a composition with venison, Brussels sprouts, and parsnip.
  • The perfect match for asparagus, almond, and onion.
  • Pairs well with squid, tomato, and aubergine.

Previous page