Jerusalem Artichoke And Potato Chips With Mustard Salt Recipes

JERUSALEM ARTICHOKE AND POTATO CHIPS WITH MUSTARD SALT

Jerusalem Artichoke and Potato Chips with Mustard Salt image

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.

Provided by Donna Hay

Yield 2 Servings

Number Of Ingredients 6

Ingredients

Mustard Salt
1 tablespoon yellow mustard seeds
1 tablespoon sea salt
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)

Steps:

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.
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.

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