Potato cracklings

Cracklings are traditionaly the crispy pieces left over from frying bacon. By cooking the potato cubes directly in the oil, you create the same effect as with the traditional cracklings.

Creation by Tjitze van der Dam, Culinair #AnnoNu, Purmerend, the Netherlands.

Makes 100g.

Potato cracklings

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waxy potatoes



soy oil

Preparation method

  • Finely dice the potatoes.
  • Rinse in cold water to remove excess starch, so the potato pieces do not stick to each other during cooking.
  • Fry the diced potatoes in the oil until golden brown, stirring constantly with a whisk.

Serving suggestions

  • You can also use the cracklings as a breading for meat or fish.
  • As a crispy garnish in a starter or an entremets or main course.
  • As a crispy topping of stew, potato foam or vegetable cream.

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