Gastronomixs

Potato paper

In many recipes for crispy potato garnishes, egg white is added but this recipe only consists of potato. After drying, it is fried, creating a transparent crisp.

Creation by Mark Best, Sydney, Australia.

Potato paper

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Ingredients

500

g

potatoes (e.g. Désirée)

Preparation method

  • Cook potatoes until tender in salted water.
  • Blend in a blender at medium speed until fully smooth. Season with salt to taste and pass through a fine chinoise.
  • Compress the potato puree through the Cryovac machine to compress all the air out of the mixture. Spread on non-stick sheets and dehydrate at 60°Cin a dryer .
  • Once the papers are fully dry they should easily detach from the sheets. Break into large pieces and store in an airtight container.
  • Fry in vegetable oil at 160°C just before use.

Serving suggestions

  • As a component of a main dish, e.g. with bass grouper, pickled tomatoes and sea parsley oil.
  • As a crispy garnish in a composition with for example ceviche of sea bass, potato confit and potato mousseline.
  • As a component in a fish dish with components of salmon, potato and asparagus.
  • As a component in an appetizer, e.g. with garam masala, poached quail eggs and green beens.

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