Potato Skin Curls with Fresh Herbs
These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll need only the potato skins for this recipe; save the flesh for Salt Cod and Crab Fritters, potato salad, or mashed potatoes (cover leftover peeled potatoes with water and store in the refrigerator for up to 2 days.
Yields about 7 cups.
3 cups canola oil
1-3/4 cups coarsely chopped mixed fresh herbs, such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory
5 lb. medium Yukon Gold potatoes, washed and dried well
Kosher salt and freshly ground black pepper
In a 4-quart saucepan, combine the oil and 3/4 cup of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely.
Heat the oven to 200°F.
Using a paring knife, peel the potato skins about 1/4 inch thick and 3 inches long. (If working ahead, submerge the skins in water for up to 2 hours.)
Strain the herb oil through a fine sieve and discard the herbs. Return the oil to the pan, put a deep fat/candy thermometer in the oil, and set the pan over medium heat until it reaches 365°F. If the potato skins were soaked in water, drain and blot them dry. Working in batches to avoid overcrowding the pan, fry the peels until golden and puffed, 5 to 7 minutes. With a slotted spoon, transfer the peels to a wire rack set on a large rimmed baking sheet; keep the curls warm in the oven. Repeat with the rest of the curls.
Carefully add the remaining 1 cup of herbs to the oil (the oil will splatter). Fry until crisp, 20 to 30 seconds. Drain the herbs, using either a wire mesh skimmer or a fine sieve set over a heatproof bowl and then transfer to the rack with the curls. (Discard the oil once cool.) Toss the herbs and potato curls and season with salt and pepper to taste. Serve immediately.
nutrition information (per serving):
photo: John Kernick
From Fine Cooking 106
, pp. 46
June 28, 2010