Ultimate Fries Recipe – Raspat Style

Get ready to elevate your fry game with the ultimate fries from Holland – Raspat! In this blog post is everything you need to know about these crispy, tender, fresh golden-brown delights and discover how to make them at home with recipe. Get ready to indulge in the ultimate fries experience, with this easy-to-follow fries recipe!

Whats great about this recipe

Raspat fries are considered among some of the best fries due to their crispy texture and delicious flavour. One of the best things about this recipe is that it can be customised to your liking. You make the fries any shape or length, making them perfect for any occasion, whether it be a casual snack or a side dish to a main meal.

They use corn or potato starch, which is what gives the fries their crispy texture on the outside and a soft, fluffy inside. Additionally, using high-quality oil, such as beef tallow or duck fat, adds a rich, savoury flavour to the fries. Another great thing about this recipe is that it can be made in advance and kept warm in a low oven until ready to serve, making it a great option for snacking or feeding a crowd.

With Raspat fries, you are guaranteed to impress your guests with their crispy texture, unique flavour and the ability to cut them to any shape or length. All in all this is one fries recipe you have to try.

Tips & Tricks

• Use a more waxy variety of potato if possible, like Anya, Charlottes, Pataca (or patata) de Galicia (usually known as Spanish white potatoes). Yukon Golds are semi waxy and I would choose these over Russets for example.
• Cook the potatoes starting from cold water, this helps not to get lumpy mash.
• Always allow them to steam off and dry a little after boiling, this also helps with not getting lumpy mash.
• If your potato mix is falling apart when frying in the oil its down to four things or a combination of these four things –

1. The oil is too cold – Take the potato out and heat the oil more.

2. The potato mix is too warm – Chill the mix for longer.

3. There is too much water content in the mash, this can be down to overcooking the potatoes in the water or not letting them steam dry for long enough. You can fix this by doing these steps or adding more corn/potato starch.

4. Potato mix doesn’t have enough starch, different varieties of potato come with different amounts of starch. This is a massive variable, feel free to add more or less starch depending.

Yield: 2 Portions

Raspat Fries

Print

Experience the ultimate deliciousness with this recipe for Raspat fries. These crispy, golden-brown fries are super special! The best part? They can be cut to any shape or length, making them perfect for any occasion. Follow our recipe and indulge in the ultimate fries experience.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 2 potatoes (see Tips & Tricks)
• 25G / 1oz corn or potato starch
• Salt
• Cooking oil

Instructions

1. Peel and cut potatoes into evenly sized pieces.
2. Cook the potatoes in salted water until soft and mashable.
3. Drain the potatoes and leave to steam dry for 5 minutes.
4. Mash the potatoes until smooth and add the corn starch or potato starch and mix well.
5. Lightly grease a square or rectangular tray or plate and spread the potato mix onto it until you have an even layer an chill for at least 30 minutes or until the mash has firmed up.
6. Slice the potato mix into evenly sized pieces, shorter pieces are easier to handle.
7. Fry the potato mix at 150c 300f until golden brown.
8. Drain onto paper towel and lightly season with salt.