POTATO DISHES

BUBBLE POTATO CHIPS

Recipe : ½ recipe
- Potatoes -80g
- Potatoes 150g - Rice flour -10g
- Corn flour -10g /
- Rice flour 30g
cornstarch
- Corn flour 25g / cornstarch - white Sugar -10g
- Salt - Pinch
- white Sugar 30g
- Salt 2g
- Water 30ml (Can be more so that the dough is flexible)
Procedure:
1. Wash, peel and over cook potato, mash and pass thru strainer for finer texture
2. In 1 bowl mix all ingredients to form a dough
3. Make log and cut into desire size, mold and form into balls using your hand.
4. Fry until golden brown.
NOTE: Fry in small Batch if the oil and Frying pan is small for crispier result

POTATO RINGS
Recipe :

- Potatoes 80g (boiled and mashed finely)

- Rice flour 40g
- Wheat flour 30g / All- purpose flour
- Butter 1tbsp
- 1 egg
- Salt
- Pepper
- Chili powder 1/4 teaspoon
1. Mix water, butter and salt in a pan until butter will melt, transfer to mixing bowl.
2. Mix rice flour, wheat flour, until well incorporated.
3. Mix egg, pepper, mashed potato and chili powder.
4. Transfer to a pipping bag, place it in a cut parchment paper and form into ring.
5. Deep fry together with the parchment, remove parchment paper once it can be separated with the
mixture.

https://www.youtube.com/watch?v=MJJ8NIyYaCs&t=0s
Date Enhanced: Document No.
April 2021 Issued by:
Cookery NCII Page 1 of 6
Enhanced by:
Gerald U. Kinchasan
Revision:
POTATO CHIPS (ROUND CUT) SINGLE FRYING
Recipe:
- Potato 150g
- 1 tablespoon powdered sugar (Sifted)
- Cooking oil
Procedure:
1. Cut potato in a thin and even size.
2. Washed again properly and dry with towel to remove all water.
3. Fry until golden brown.
4. Drizzle with powdered sugar.

Noted: you can add flavoring of your choices.

POTATO CHIPS (ROUND CUT) DOUBLE COOKING
Recipe:
- Potato 150g
- 1 tablespoon powdered sugar (Sifted)
- Cooking oil
Procedure:
1. Cut potato in a thin and even size.
2. Washed again properly and dry with towel to remove all water.
3. Fry until golden brown.
4. Arrange in a baking tray and bake for another 10 to 15 minutes or until dry and crispy.
5. Drizzle with powdered sugar.
NOTE: Fry in small Batch if the oil and Frying pan is small for crispier result

ACCORDION CUT WITH GARLIC BUTTER DIP

1 medium to large potato

Garlic butter dip

Ingredients
2tbsp butter, softened
1 tsp. minced garlic
½ tsp. grated Parmesan cheese
salt
Italian seasoning
ground black pepper
ground paprika

Date Enhanced: Document No.

April 2021 Issued by:
Cookery NCII Page 2 of 6
Enhanced by:
Gerald U. Kinchasan
Revision:
 1. TORNADO OR SPIRAL POTATO - PLAIN

100g potatoes

METHOD

1. String the potatoes on a skewer. Cut into a spiral. Dip in water, dry with cloth/paper towel
2. Deep-fry.

NOTE: Fry in small Batch if the oil and Frying pan is small for crispier result

2. TORNADO OR SPIRAL POTATO – WITH DIP

100g potatoes
15g (1/8 cup) flour (all purpose)
15g (1/8 cup) cornstarch
Salt
Pepper
Paprika
30ml (1/8 cup) water
Oil

METHOD

1. String the potatoes on a skewer. Cut into a spiral. Dip in water, dry with cloth/paper towel.
2. In one bowl, Add cornstarch, salt, pepper, paprika, water to the flour and mix. Roll potato
spirals in this mixture.
3. Deep-fry.
NOTE: Fry in small Batch if the oil and Frying pan is small for crispier
result
SHOE STRING CUT (SINGLE FRYING)
Recipe:
- Potato 150g
- 1 tablespoon powdered sugar (Sifted)
- Cooking oil

Procedure:
1. Cut potato in a thin and even size.
2. Washed again properly and dry with towel to remove all water.
3. Fry until golden brown.
4. Drizzle with powdered sugar.

Noted: you can add flavoring of your choices.

Date Enhanced: Document No.

April 2021 Issued by:
Cookery NCII Page 3 of 6
Enhanced by:
Gerald U. Kinchasan
Revision:
POTATO STICK

INGREDIENTS
• 150g boiled potatoes
• 20g cheddar - Grated
• 30g cornstarch
• Salt
• Pepper
• ½ tbsp. parsley minced

METHOD

1. Boil the potatoes, remove water, and mash

2. Add cheddar, cornstarch, salt, pepper, parsley and Mix.
3. Flatten, Cut into strips. Deep-fry. (2 to 3 inches long)
*It can be done also into roll type*

NOTE: Fry in small Batch if the oil and Frying pan is small for crispier result

CRISS CROSS FRIES

Recipe:
- Potato 150g
- 1 tablespoon powdered sugar (Sifted)
- Cooking oil

Procedure:
1. Cut potato into crisscross shape using the vegetable cutter.
2. Washed again properly and dry with towel to remove all water.
3. Fry until golden brown.
4. Drizzle with powdered sugar.

Date Enhanced: Document No.

April 2021 Issued by:
Cookery NCII Page 4 of 6
Enhanced by:
Gerald U. Kinchasan
Revision:
MOJO FRIES
Ingredients:

 ¼ cup all-purpose flour

 2 tablespoon cornstarch
 ¼ teaspoon paprika
 Pinch salt
 Pinch ground black pepper
 ¼ teaspoon chili powder
 ¼ teaspoon cayenne pepper
 1 egg
 2 tbsp. milk
 150grams potatoes

Directions

1. Wash and brush potato until free from dirt.

2. Cut the unpeeled potatoes into thin slices, about 1/4 inch thick. The thinner you cut them, the crispier (like
chips) they will get
3. Whisk flour, cornstarch, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl.
4. Whisk egg with milk together in a separate bowl. Dip potato in the egg mixture, then dredge in the seasoned
flour.
5. Carefully drop potatoes into the oil right away (so the batter doesn’t get soggy) and fry for 2-3 minutes on each
side, adjusting heat as necessary.
6. Do not over crowd your pan with potatoes

POTATO CROQUETTES

INGREDIENTS
• 150g boiled potatoes
• 20g cheddar - Grated
• 30g cornstarch
• Salt
• Pepper
• ½ tbsp. parsley minced
Minced Herb and spices or vegetable (optional)

METHOD

1. Boil the potatoes, remove water, and mash (semi-dry)

2. Add cheddar, cornstarch, salt, pepper, parsley and Mix.
3. Form into ball, roll over breadcrumbs or cracked bisquits
4. Freeze for atleast 15 to 20 minutes
5. Deep-fry. (2 to 3 inches long) or until golden brown.

NOTE: Fry in small Batch if the oil and Frying pan is small for crispier result

Date Enhanced: Document No.

April 2021 Issued by:
Cookery NCII Page 5 of 6
Enhanced by:
Gerald U. Kinchasan
Revision:
HASH BROWN
Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast dish consisting of finely
julienned potatoes that have been fried until golden browned. Hash browns are a staple breakfast food at diners in
North America, where they are often fried on a large common cooktop or grill.

INGREDIENTS
• 150 grams potato
• 20g cheddar – Grated
• 30g cornstarch
• Salt
• Pepper
1/8 cup Bread crumbs

METHOD

1. Grate potato, and squeeze water

2. Put small amount of oil, put potato and cooked until semi –soft, add salt and pepper
3. Place in mixing bowl add cheddar, cornstarch, and Mix.
4. Form into circle or rectangle shape, roll over breadcrumbs or cracked bisquits
5. Freeze for atleast 15 to 20 minutes
6. Deep-fry. (2 to 3 inches long) or until golden brown.

Date Enhanced: Document No.

April 2021 Issued by:
Cookery NCII Page 6 of 6
Enhanced by:
Gerald U. Kinchasan
Revision: