Potatoes, though considered a humble ingredient, are a favourite in many Michelin-starred restaurants for their incredible versatility.
Big Boy has demonstrated many potato recipes, including mashed potatoes, layered baked potatoes, golden baked potatoes, and even stewed potatoes. This time, another method is introduced for everyone to try, which is the crispy potato pancake, resembling a thin pizza crust. Handling the potato strands is crucial, as excessive moisture makes it difficult to fry to a crispy texture. Therefore, after grating the potatoes, it's essential to add a pinch of salt to draw out the moisture. Let it sit for 10-15 minutes to allow the water to release from the potato strands, then squeeze out the excess moisture. Skipping the salting step would require a longer frying time to evaporate the moisture, risking the pancake becoming too dark and affecting its flavor.
The crispy golden potato pancake, paired with avocado and cherry tomatoes layered one on top of another, becomes a variation of the Napoleon dish. It serves as a very appetizing starter or salad.
Ingredients (serve 2)
Potato | 2 bulbs |
|---|---|
Salt | ½ tsp |
Avocado | 1 bulb |
Cherry Tomato | 10pcs |
Mayonnaise | 2 tbsp |
Lemon Juice | 2 tbsp |
Sriracha Sauce | 1 tbsp |
sugar | 2 tsp |
Steps
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