Ingredient
4 Russet potatoes
(Cut crinkle shape, wash and drain
In a hot boiling saucepan add a pinch of salt, bring to boil till 70-80 % cook.
Drain excessive hot water away , pat pat crinkle potatoes and set aside till dry. )
Ingredient A
40 g rice flour
20 g tapioca flour.
50-60 ml water
Seasoning
1 tbsp basil
1/4 tsp mixed herbs (optional : this will enhance the herbs fragant more 1/4 tsp salt.
1 tsp chicken stock.
1 tsp pepper.
Direction
Mixed ingredient A and seasoning with becomes a thick running paste.
Pour in batter in crinkle potatoes and combine well and set aside for marinating at least 2 hours or more or even the next day.
Then they are ready to deep fried.
That's all
Tips
You can change this recipe into …whatever herbs and spices like paprika mixed herbs.garlic etc as per your own preference.
Do not over boil your potatoes otherwise they tend to break easily.
There are crispy outside coating but when cool they do turn soggy exactly like any wedges..
Recommended potatoes is using russet potatoes.
