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Crispy Herb-Infused Fried Potatoes with Mustard Dressing
A step‑by‑step guide to turning ordinary potatoes into ultra‑crispy, herb‑infused bites. Potatoes are simmered in a flavorful stock, lightly crushed, then fried to golden perfection and tossed with a tangy mustard‑mayonnaise dressing, fresh chives and pickled lemon.
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Cost Breakdown
Critical Success Points
- • Sorting potatoes by size for staged cooking
- • Simmering potatoes gently until very soft
- • Lightly crushing potatoes without mashing
- • Maintaining oil at 170 °C for a crisp exterior
- • Coating potatoes with dressing while still hot
Safety Warnings
- • Hot oil can cause severe burns – use long tongs and keep a lid nearby.
- • Do not leave the fryer unattended while oil is heating.
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