Using a spiralizer to shape your potatoes for fries is versatile as well as being novel and tasty. They'll fry up into crisp golden nests that can be used as a base or topping for other ingredients.
- 2 russet potatoes
- vegetable oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Attach potatoes to spiralizer and turn crank to create potato spirals.
2. Pour a generous amount of vegetable oil into a saucepan and heat.
3. Add a scoop of potato spirals to the pan and fry. Flip and fry on opposite side.
4. Top with a fried egg and blender hollandaise sauce.