Potato Fritzs

The potato is the top vegetable crop grown in Canada, with production reaching 4.8 million tonnes in 2017. PEI continues to be Canada's largest potato-producing province, growing one-quarter of the potatoes in the country. Our tiny but mighty province is no small potatoes!

Course Main Course

Prep Time 15

Cook Time 10

Servings 6 portions

Author Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)

Ingredients

2 kgs PEI Potatoes
1000 ml Canadian Canola Oil
Sea Salt

Instructions

Using a medium heavy pot with a thermometer; pour in oil to measure 4”. Heat over medium-high until the thermometer registers 300°.
Wash and peel potatoes. Use a mandolin or cut into paper thin slices.
After letting it sit, place on a sheet tray or plate lined with paper towel and pat dry. 5. Working in a few batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.

Notes

Tip: Place slices in a salted ice bath, this helps give the crisp more of a crunch. Let sit for 5-10 mins