Purple truffle potato crisps
preparation time
20-30 minutes
Ingredients
–
2 portie
+
– Truffle potatoes (Taste & Colour – Deep purple)
– Coarse sea salt
– Deep fryer with oil or fat
– Yoghurt
– Mayonnaise
– Rosemary
preparation
Heat the deep fryer to 150°C. Cut the washed potatoes into very thin slices. Put a handful of slices in the deep fryer at a time; not too many, otherwise they will stick together. Fry them until the edges are light brown and scoop them onto kitchen paper with a slotted spoon. Let them dry for a while and then sprinkle with some salt.
Delicious with yoghurt-mayonnaise dip sauce with (rosemary) herb salt.
You can easily make this dip by mixing yoghurt and mayonnaise with a mixture of coarse sea salt and finely chopped rosemary.
potato in recipe
variation option(s) choice of potato
