Twice fried potato chips with Russians
Serves: 4-6
Tip:
If the russian is browning too quickly, add a few tablespoons of water to the pan and cover with a lid. Steam cook for 3-4 minutes before removing the lid and letting the water evaporate.
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Directions
- In a small bowl combine the mayonnaise, mustard, sugar and vinegar. Mix well and set aside.
- Peel and cut the potatoes into 2 cm thick chips and place in cold water for 1 hour.
- Remove the potatoes from the water and rinse with cold water, twice.
- Drain on a kitchen towel and pat dry.
- Heat the oil to 160°C – the potatoes should boil lightly when placed in the oil.
- Fry the potatoes in batches for 5-6 minutes until they are cooked but not yet brown.
- Drain on a paper towel.
- Increase the temperature to 180°C – the potatoes should boil rapidly when added in.
- Fry for 4-5 minutes until crisp and golden.
- Drain well and season with salt. Keep warm while cooking the Russian.
- Cut 5-6 vertical lines on the top of the Russian.
- Heat approx. 3 tbsp of oil over a medium heat in a large frying pan.
- Add the Russians with the cut side facing up.
- Fry until golden brown on once side, then flip over and fry on the opposite side.
- Serve the russians with chips and mustard mayo dipping sauce.
Ingredients
- ½ cup Mayonnaise, creamy
- 2 tbsp Mustard, Dijon
- 2 tsp Sugar, white, granulated
- 2 tsp Vinegar
- 5 Potatoes, waxy/floury (BP1, VDP, Sifra etc.)
- Oil for frying
- 4 Russian