Potato and Onion Crumb

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To make the Potato Crumb

  • 800 g (1 lb12 oz) desiree potatoes
  • 1<


To make the Potato Crumb

Using a mandolin, thinly slice the potatoes. Put the potatoes in a container, cover with water and refrigerate for at least 24 hours.

Rinse the soaked potatoes under cold running water and then pat dry with paper towel. Pour the vegetable oil into a deep heavy-based saucepan, no more than one-third full, then heat to 170°C (325°F). Deep-fry the potato