Carstens Fried Potato Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 liter rapeseed oil
- 40 grains allspice
- 40 grains pepper
- 40 pepper berries, pink
- 2 tablespoon paprika powder, hot
- 1 teaspoon chili powder
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 2 teaspoons oregano
- 2 teaspoons basil
Print Recipe
Pin Recipe Instructions
- Heat everything in a saucepan to approx. 160 °, the temperature is approximately reached when the allspice grains start to whine, squeak and whistle. Allow to cool and filter through a sieve with a double layer of kitchen paper.
- I always use it to make my fried potatoes from raw, diced, washed and dried, waxy potatoes.
- I fry them in this oil, salt them and shortly before the end I roast the diced onions with them.
- I think it tastes great.
- Should you find any other uses for this oil, I would love to hear about it!
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