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Recipe: Rijsel Fried Potatoes
The fried potato is the stepchild of modern gastronomy. Not for much longer if it’s up to us and chef Iwan Driessen of Amsterdam restaurant Rijsel.
door Marjan Ippel
How to make Rijsel fried potatoes
1. Boil or steam the potatoes for 25 to 30 minutes until they are just slightly overcooked. Let the potatoes cool. The starch will then gelatinize, making the potatoes crispier when fried.
2. Cut the potatoes into uneven pieces. Heat the butter with the goose fat, lard or beef dripping in a large frying pan over medium heat. Spread the potatoes in a single layer across the pan and fry them for 10 to 15 minutes until golden brown and crispy all over.
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