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Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.

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Serves:	3-4
Prep time:	15 minutes
Cooking time:	5 minutes
Ingredients: 1 punnet (500g) cooked beetroot 2 cups pure orange juice 1 cup chicken or vegetable stock 2 tablespoons sugar Salt and milled black pepper Small potatoes or baby rosti, crème fraîche and dill
Cooking instructions: Roughly slice the beetroot and simmer with the juice and stock for about 5 minutes. Blend until smooth. If necessary, thin down with stock. Season to taste. Stir in the sugar and lemon juice. Check the sweet-sour balance, and if necessary add more sugar, or more lemon juice. Serve hot or cold, with hot potatoes, crème fraîche and dill.
Wine: Woolworths Rosé 2004 (Villiera)

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How to:

Make really crisp potato chips

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