Straw Mat Potatoes

You may want to be careful with this recipe.  Once your family realizes that it is an option, either for breakfast or supper, they will request it all the time.

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4 large baking potatoes

1 tablespoon cornstarch

1 teaspoon salt

1/4 black pepper

4 tablespoons butter

1 tablespoon vegetable oil

Peel the potatoes, cut into 1/8 inch slices lengthwise, then again lengthwise, into 1/8 inch straws.  DO NOT RINSE, you need the starch in the potatoes to make the straw mat stick together.  Place potato straws in a large bowl and toss with the cornstarch, salt and pepper.

Heat the butter and the oil in a 12-inch well seasoned cast iron skillet over medium high heat. (if you don’t have a cast iron skillet, the next best option is a heavy non-stick skillet)  Spread the potato straws evenly in the skillet and press down gently with a spatula.  Cook until the underside is golden brown, pressing down on the potatoes occasionally.  I also like to gently pull the potatoes in around the sides to create a taller and neater edge.  This will also make it easier to flip.  Turn down the heat a bit and cover the potatoes for 5 minutes or so, to make sure the center of the potatoes cooks.  Uncover, press down on the potatoes once more and neaten the sides, give the skillet a few shakes to make sure that all the potatoes are moving as one, then flip it (see below)

There are a couple of ways to do this;  If you are using a non-stick skillet, you may want to air flip the potatoes.  It’s easier than it sounds but may take a bit of practice.  However, since I prefer to use my cast iron skillet, which is far too heavy to use for flipping, I flip the potatoes with two large metal spatulas.  Or, the safest way to flip is to slide the potatoes onto a large plate, cover with a second plate and flip upside down.  Then slide the potatoes back into the skillet raw side down. 

Turn the heat back up to medium high to brown the other side on the potatoes, occasionally pressing down on the  top and pulling in the sides as before.  When that side is crispy and brown, I usually flip the mat once more to re-crisp the first side.  Serve immediately.  Serves 6

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7 responses

  1. Yummy!!!!!!! Know what I am making first weekend all the girls are home. I will definitely give props to you for it when they dig in!!!!

    • Well I’m one of those cooks who loves to cut, dice, slice and mince. But you can absolutely use a food processor to cut the potatoes into a smaller matchstick julienne. The cooking process will be exactly the same. Thanks for asking…I should have mentioned that in the recipe!

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