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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:	6
Prep time:	10 minutes
Cooking time:	20 minutes
Ingredients: 500 g ready diced butternut 500 g ready diced sweet potato 1 clove garlic, crushed 5 cups chicken or vegetable stock 1 corn cob Salt and milled black pepper Coriander leaves for sprinkling
Cooking instructions: Simmer the vegetables with the garlic and stock for about 20 minutes or until soft. Blend until smooth, then stir in the cut corn and simmer for a few minutes until tender. If it seems too thick, thin down with more stock. Season to taste and heat through. Sprinkle with coriander leaves. TASTE’s take: Add a split chilli along with the garlic, if you like a bit of a bite. Enrich with a little cream, coconut or dairy. Or perk it up with a dollop of pesto, green or red.
Wine: De Grendel Sauvignon Blanc

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If you enjoy this you may want to try:

How to:

Make really crisp potato chips

Can't find the product?

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