Imported from YouTube

Crispy Layered Potato Ribbons on a Stick

Name: Crispy Layered Potato Ribbons on a Stick
Prep time: 30 min
Cook time: 30 min
Total time: 870 min
Yield: 4 servings
Cuisine: Other
Ingredients: Potatoes (Turned into thin sheets with a potato ribboning machine; quantity not stated.); Sweet potatoes (The potatoes' sweeter cousins; turned into sheets. Quantity not stated.); Lard (Mixed with butter and rosemary to bathe the potato strips; quantity not stated.); Butter (Mixed with lard and rosemary to bathe the potato strips; quantity not stated.); Rosemary (Mixed with lard and butter; quantity not stated.); Seasoning (Seasoning is added between every few layers for maximum flavor; type and quantity are not specified.); Oil or frying fat (The assembled potato pieces are fried; the frying medium is not specified.)

Recipe by Shef_Phoenix @ShefPhoenix · YouTube

Imported by Sanjam Boparai on SeeMeCook

Potato and sweet-potato ribbons are layered with rosemary-infused fat, chilled overnight, cut into even pieces, and fried on a stick. The video also mentions a bonus potato fondant tart tatin made from the ribboning-machine cores, but does not provide enough detail to reproduce it.

4 servings870 minOther

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Ingredients

Potatoes (Turned into thin sheets with a potato ribboning machine; quantity not stated.)
Sweet potatoes (The potatoes' sweeter cousins; turned into sheets. Quantity not stated.)
Lard (Mixed with butter and rosemary to bathe the potato strips; quantity not stated.)
Butter (Mixed with lard and rosemary to bathe the potato strips; quantity not stated.)
Rosemary (Mixed with lard and butter; quantity not stated.)
Seasoning (Seasoning is added between every few layers for maximum flavor; type and quantity are not specified.)
Oil or frying fat (The assembled potato pieces are fried; the frying medium is not specified.)

Steps

1
Use a potato ribboning machine to turn the potatoes and sweet potatoes into thin sheets. The source gives no quantities or thickness specification.
2
Mix the lard, butter, and rosemary. Bathe each potato strip in this mixture.
3
Layer the potato and sweet-potato strips, adding seasoning between every few layers. Make three layers of potatoes and three layers of sweet potatoes.
4
Cook the layered potatoes until soft. The source does not state a cooking method, temperature, or duration for this stage.
5
Refrigerate the softened potatoes overnight so they firm up enough to cut evenly.
6
Cut the chilled potato layers evenly. The exact shape and size are not specified.
7
Fry the cut pieces and serve them on a stick. The source does not specify the frying temperature, duration, or type of frying fat.

Notes

The source does not provide ingredient amounts, the cooking method or temperature used to soften the layered potatoes, or frying details. It also mentions a bonus potato fondant tart tatin made from the leftover potato cores, but gives no usable ingredient quantities or method for that dish, so it is not extracted as a separate recipe.