Prep Time: 15 minutes (plus 2 hours of chill time)Cooking Time: 11 minutesTotal Time: 2 hours, 26 minutesYield: 4 to 6 servings as a side dish
30 ml (2 tbsp) powdered gelatine
30 ml (2 tbsp) salt
1 kg (2¼ lb) Idaho potatoes (washed, diced, skin on)
10 g (2 tsp) pickled mustard seed
5 g (1 tsp) parsley
10 g (2 tsp) tarragon
30 ml (2 tbsp) cornflour
3.8 L (6½ pt) canola oil
Blanch diced potatoes in a 135°C/275°F fryer (or large pot with at least 15 cm of space above the surface) filled with canola oil, by lowering the potatoes slowly into the oil in two batches. Cook them for about 6 minutes, stirring them gently every 2 minutes to allow even cooking. Use a candy thermometer to track oil temperature.
Remove potatoes with a wire mesh skimmer and allow them to drain on a baking sheet lined with paper towels.
Transfer potatoes to a large bowl while still steaming hot and sprinkle remaining ingredients over them in a large mixing bowl.
Lightly mash potatoes and dry ingredients with potato masher. Be careful not to over mash (this will produce gummy tots). Pieces should be the size of a peanut M&M.
Pack the crushed potato mixture in a sheet tray lined in plastic wrap flush along the rim.
Wrap the plastic wrap over the top of the potatoes and press to flatten.
Chill for 2 hours in the fridge. Once they are out, portion potatoes into 2½ cm (1 in) cubes, unwrap and turn onto a cutting board.
Toss the potato cubes into the cornflour and fry at 175°C/350°F degrees until they are golden brown, about 5 minutes.
Drain the potatoes on paper towels. Do not season with salt (seasoning should be perfect with salt already in recipe).
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