Crispy Potato Salad
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
This recipe was shared by the sous-chef of a popular American restaurant, Alex Johnson.
Ingredients
- Potato - 12.3 oz
- Leek - 3.5 oz
- Cilantro - 8 pieces
- Scallions - 0.3 oz
- Prosciutto - 12 pieces
- Lotus Root - 0.6 oz
- Shiso Leaves - 8 pieces
- Vegetable Oil - 1 qt
- Sweet Chili Sauce - 5 fl oz
- Meyer Lemon Juice - 0 fl oz
- Freshly squeezed orange juice - 1 fl oz
- Honey - 0.5 oz
- Olive Oil - 0 fl oz
- Sugar - 0.5 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
To make the sauce, strain the chili sauce through a sieve until you have 70 milliliters of liquid. Add lemon juice, orange juice, floral honey, sugar, and olive oil. Whisk everything together thoroughly.
Step 2
Grate the peeled potatoes into thin strips.
Step 3
Fry the potatoes in sunflower oil at a temperature of 356°F. Cook for 3–4 minutes, stirring the potatoes constantly until they achieve a tender golden color. The key is not to overcook them. Once done, place the potatoes on a paper towel. Season with salt while they are still hot. If you wait too long to salt them, the potatoes may not absorb the flavor.
Step 4
Clean the lotus root. Slice it into very thin rings. Just like the potatoes, deep-fry the lotus root for 3 minutes at 356°F. Place it on a paper towel to drain and lightly sprinkle with salt while it's still hot.
Step 5
Slice the prosciutto into pieces measuring 15 centimeters long, 10 centimeters wide, and 1.5 millimeters thick. Place the strips of prosciutto in a convection oven preheated to 356°F and cook until golden brown — or place them in a conventional oven preheated to 302°F for 10–15 minutes, also until they reach a golden hue.
Step 6
Place half of the potatoes from one serving into a bowl and drizzle with 1 tablespoon of sauce. Then, add the remaining half of the potatoes on top and drizzle with another tablespoon of sauce. The potatoes should be completely coated in the sauce, resembling a salad with dressing rather than chips.
Step 7
Slice the leek into thin strips. Cut the green onions into rings.
Step 8
Place slices of lotus root on top of the potatoes, along with two types of onion, shiso leaves, and cilantro. Finally, top with prosciutto chips. Garnish the salad with edible flowers.
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