This flavour combination gives the tastebuds a workout - could
it be the new Smiths flavour?
560 gm sebago potatoes For deep-frying: canola oilChilli and coriander salt1 dried long red chilli, coarsely chopped1 tbspfinely chopped coriander2 tbsp sea salt flakes1 tsp freshly ground black pepper
For chilli and coriander salt, place chilli in a small saucepan, stir over low heat until fragrant (1-2 minutes). Pound in a mortar and pestle until coarsely crushed. Stir through remaining ingredients and set aside.
Heat oil in a deep-fryer or large deep-sided saucepan to 160C. Thinly slice potatoes on a mandolin, place in a large bowl of cold water, set aside for 30 minutes, then drain and pat dry with a tea towel. Deep-fry potatoes in batches, stirring frequently until golden (4-5 minutes). Drain on absorbent paper, scatter with chilli and coriander salt and toss to combine. Serve with a cold beer. Potato crisps will keep, stored in an airtight container, for 2-3 days.