Potato Dishes
Allumette Potatoes
Matchstick chips: potatoes cut into thin fingers 6 mm square, blanched in deep oil without colouring, then plunged into very hot oil to crisp and colour just before serving.
- Serves 10
- Deep-fried
- Blanch ahead, finish to order
- French
Method
Cut the potatoes into small fingers 6 mm (¼ in) square and 50 mm (2 in) long.
Wash them thoroughly and drain well.
Place in frying baskets and blanch in deep hot oil until tender without colouring.
Remove from the oil and drain.
When required, plunge again into very hot oil and colour quickly.
Remove from the oil, drain and sprinkle with salt before serving.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Note from the card: it is necessary to use a frying basket when frying potatoes in case the oil bubbles over, in which case the potatoes can be quickly withdrawn from the oil.
Shopping list for 10 portions
Fruit & veg
Oils, vinegars & sauces
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 1).