“This is an excellent recipe from one of my favorite cookbooks. Feel free to flavor with garlic, onion, or parsley rather than coriander.”
20 spuddies

Ingredients Nutrition


  1. Position a rack in the center of the oven and preheat to 250 degrees.
  2. Peel and rinse the potatoes. Cut each lengthwise in half and then lengthwise in half again to make 4 wedges. Cut each wedge crosswise into four pieces. Place the potato chunks in a food processor with 2 cups of water and pulse until the potato pieces are approximately 1/4 inch. They do not need to be consistent in size. Take care not to overprocess them.
  3. Drain the potatoes in a large strainer or colander and rinse them under cold running water. Shake the strainer to remove as much water as possible, then spread the potatoes on a towel to dry. Cut any that are larger than 1/4 inch into smaller pieces. Cover with another towel and then roll up tightly to remove all excess moisture.
  4. Spread the potatoes in an even layer on a 17 by 12 1-inch baking sbeet. As you spread out the potatoes, recheck the size and cut any large pieces as necessary/.
  5. Place the gelatin in a thoroughly dry small fine-mesh sieve or tea strainer, and sprinkle it evenly over the potatoes. Place in the oven for 5 to 5 minutes, or until the gelatin is melted. THe potatoes will look oily because of the gelatin. Remove the pan from the oven and set aside to cool slightly.
  6. Transfer the potatoes to a bowl and mix well with a rubber spatula to distrubute the gelatin. Mix in flour and coriander; the potatoes will be sticky.
  7. To shape the potatoes into logs lightly rub your work surface with water, to anchor the plastic, and lay down a large piece of plastic wrap (at least 18 inches long), with a short end toward you. Place half of the potatoes on the plastic, about 6 inches from the edge closest to you, and shape into a log approximately 8 inches long across the plastic, pressing the potatoes to hold them together (1) Lift the end of the plastic wrap closest to you up and over the log (2) bringing it down on the plastic wrap on the far side of the roll and use a ruler or the back of a chef's knife to push it against the roll and compress it (3) Roll up into a compact log, being careful that the plastic wrap does not get into the mixture as you roll, and squeezing the plastic from teh ends to compact the mixture as you roll. Twist the ends and tie tightly with kitchen twine. The finished log will be about 1 1/2 inches in diameter. If there are any air spaces in the potatoes that are visible through the plastic, prick a small hole in the plastic to release the air. Repeat with the remaining potatoes, making a second log.
  8. Place the logs in the freezer for 30 minutes to 1 hour, or until just firm enough to slice. Do not freeze them longer as they may turn brown.
  9. For the first frying, heat the oil to 375 degrees in a deep fryer or deep heavy pot. Remove the logs from the freezer. Cut off the ends of the rolls, slicing through the plastic, then cut each roll, right through the plastic, into 3/4 inch slices, about 10 per roll. Remove the plastic and discard. Fry the spuddies in small batches for about 3 minutes, or until golden brown. Transfer to a plate or tray.
  10. For the second frying, reduce the oil temperature to 325 degrees. Fry the potatoes, again in batches, for about 2 minutes, until richly browned and crisp (or, if you want to freeze the potatoes, cook for about a minute less). Drain the potatoes on paper towels, and sprinkle with fleur de sel.

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