Potatoes cooked in such an unusual way will be a hit for your guests. It can be served as a snack instead French fries or garnish for main courses. Whole tubers potatoes are baked with peel, then broken by hands into arbitrary pieces of different sizes (the rougher they will be, the more interesting snack), which are then fried in large amount of oil until crisp golden crust. Let the oil drain on paper towels and serve potatoes, sprinkled with large salt, green onions and sprinkled with tart vinaigrette заправкой. 
Time: 2hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large tubers of Russet Burbank potato, peeled
- 3 tbsp. l Dijon mustard
- 1/4 Art. sherry vinegar
- 1/3 Art. olive or peanut butter, or fat, for frying
- 0.5 tbsp. thinly chopped green onions
- Sea salt flakes
Recipes with similar ingredients: Potato, Peanut Butter, sherry vinegar, sea salt flakes
Recipe preparation:
- Preheat the oven to 200 ° C. Brush the potatoes, put bake it on a baking sheet until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Get out baking pan from the oven and let the potatoes cool completely. Break the tubers with your hands into coarse pieces of 2-5 cm. Potatoes can be baked 1 day in advance and put in the refrigerator.
- In a small bowl, mix mustard and vinegar. Constantly whipping add olive oil to get a consistency dressing emulsions.
- Heat in a deep fryer or large saucepan over medium heat. about 10 cm. vegetable oil or fat to a temperature of 180 ° C. Fry the potatoes in batches until golden brown and crisp, often stirring with a slotted spoon, about 4 minutes. When the potato will be ready, put it on a plate with a slotted spoon, covered with a paper towel.
- In a large bowl, combine potatoes, onions and vinaigrette dressing in sufficient quantities to slightly cover the vegetables (about 2 tbsp. l.) and mix, evenly distributing the ingredients. Lay out on dish, sprinkle with salt and serve.
