Garnish: Deep Purple Potatoes chips

Rheberson Britto

Rheberson Britto

Sous Chef 17th January 2020

Garnish: Deep Purple Potatoes chips

Slice the raw potatoes into 1.5mm thickness, quickly blanch into moderated salted water.
(Don't worry about the colours fading into the water!)
Take out and place the sliced in a flat tray with J-cloth, Leave to cool and steam out in a ventilated area , then deep fry at 140°c stirring frequently until stops bubbling, take out, sprinkle sea salt and leave to finish off under medium heating light.