Crispy Potato Straw, Furikake Sat & Gochujang Mayo

Crispy Potatoes that make your fingertips gleam with shine, studded with errant Nori, Sesame and Sea Salt flakes with a spiced mayo for dipping…. I think we have landed on the perfect snack…


I stand by my belief that all things are better in mini (I stand at 5”)


Ingredients:


800g Potatoes, unpeeled

Vegetable Oil for Deep Frying


1 tsp Sea Salt Flakes

1 tbsp Furikake Seasoning


4 tbsp Mayonnaise

1 tbsp Gochujang Paste


Method:


1. It couldn’t be simpler. Spiralise or julienne the potatoes including their skin. Lay on a tea towel and gently squeeze to remove residual moisture.

2. Add the oil to a large pan no more than 2/3 full and heat to around 180C. Fry the potatoes in batches for 5-6 minutes or until just golden and crisp. Lay on kitchen paper to drain whilst you repeat with the remaining potatoes.

3. Meanwhile mix the salt with the Furikake and the Mayonnaise with the Gochujang. Pop each into separate bowls.

4. Serve the potatoes, sprinkled with a little salt and the mayo for dipping and getting messy.