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Curried parsnip chips with potato rosti

This Curried parsnip chips with potato rosti recipe uses Plain Flour, Curry Powder, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   For the parsnips, mix together the flour and curry powder in a bowl and use to dust the parsnip wedges.

2. 2

   Half fill a thick-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous.

3. 3

   Do not leave unattended.) Deep-fry the parsnip wedges, in batches, in the hot oil for 4-5 minutes, or until golden-brown and crisp.

4. 4

   Remove with a slotted spoon and drain on kitchen paper.

5. 5

   For the rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.

6. 6

   Heat the oil and butter in a small frying pan and fry the potato for 4-5 minutes, or until golden-brown underneath.

7. 7

   Carefully turn the rösti and fry for a further 4-5 minutes, or until golden-brown all over.