Batter-Dipped Potatoes

RH Staff

From: Chef Ralph Lund, Falls Terrace Restaurant, Tumwater, Wash. Yield: 2 servings.

1 large Washington Russet potato (12 oz.)
11/2-2 cups tempura batter mix
1 cup beer
1 cup water
as needed, vegetable oil to taste, sea salt or kosher salt

Scrub potato well. Cut off tips of both ends. Slice lengthwise, 1/4" thick. Hold potatoes in cold, salted water. Prepare a thin tempura batter by combining with the batter mix, beer and water until blended. When ready to fry, drain potatoes and pat dry with a paper towel. Dip in batter and deep-fry at 375°F until golden brown. Place on paper towels to drain fat. Sprinkle with salt.

Photo Credit: Washington State potato Commission