Potato cracklings

Creation by Tjitze van der Dam, QO hotel, Amsterdam, the Netherlands.

Potato cracklings

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potatoes, waxy



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.

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