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Epicurious

Jerusalem Artichoke and Potato Chips with Mustard Salt

By Donna Hay
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the new easy, photography by William Meppem

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Cooks' Note

The potatoes and Jerusalem artichokes can be sliced in advance and kept in separate bowls covered with water to ensure they don't brown. Just be sure to drain them well before cooking. Use a mandoline slicer or vegetable peeler to thinly slice the chips.

Recipe information

  • Yield

    2 Servings

Ingredients

Mustard Salt
1 tablespoon yellow mustard seeds
1 tablespoon sea salt

Artichoke and Potato Chips:

Vegetable oil, for deep frying
2/3 pound waxy potatoes, thinly sliced (see Cooks' Note)
2/3 pound Jerusalem artichokes, thinly sliced (see Cooks' Note)

Preparation

  1. Step 1

    To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.

    Step 2

    Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.

Image may contain: Food, Bread, Pancake, Confectionery, and Sweets
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
TagsAustralianJerusalem ArtichokeRoot VegetableVegetableSideSnackDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerDeep FryDonna Hay Magazine

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