Place the potato in a saucepan of cold water, bring to the boil and cook until falling apart. Drain, then transfer to an upright blender. Add
Spread the mixture evenly onto a non-stick baking mat to
Place on a baking tray and dry in a dehydrator at 60°C (140°F) for 2 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.
When ready to serve, heat the oil to 175°C (347°F). Break the dehydrated potato and kombu into
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