Italian
Always Crispy Potato Slices
by Cucina con Ruben · 548K subscribers on YouTube
Thinly sliced potatoes boiled with vinegar and fried until crispy. They stay crunchy even after cooling.
- Difficulty
- medium
Ingredients
4 itemsMethod
- Using a mandoline, slice the potatoes very thinly (about 0.5 mm).
- Place the slices in cold water with a splash of vinegar and salt.
- Bring to a boil and cook for 1 minute from the boil.
- Drain and rinse under cold water. Pat dry very well.
- Heat oil to 180°C (350°F).
- Fry the potato slices until they stop sizzling and are golden and crispy (about 2-3 minutes).
- Drain on paper towels, season with salt, and serve. They can be stored in a covered container for several days and remain crispy.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
