These potato nests are like shredded bundles of fried potato shoestrings. Do I have your attention? You’ll note a decidedly shortingredient list. The recipe is a blank canvas onto which you can free to improvise additions like adding a handful of chopped herbs (chives, dill and parsley are nice) or shredded carrots or beets. But I caution against getting too fussy with it. I tend to err on the side of keeping it simple, and here simplicity will not disappoint.
I like to serve these with a spoonful of crème fraiche that’s been mixed a grated garlic clove and a squeeze of lemon. If you’re feeling real fancy, you could add a dollop of caviar and no one would complain.
Serves 4-6 as appetizer or as a side to main meal
- 600 g shredded Idaho potatoes (roughly 3 large potatoes)
- 90 g brown rice flour
- 2 t kosher salt
- Couple grinds black pepper
- Couple scraps of fresh nutmeg on microplane
- Roughly 1 C grapeseed or sunflower oil
Mix together the shredded potatoes, brown rice flour, salt, pepper and nutmeg. Work quickly as the potatoes will begin to oxidize after they’ve been shredded.
In a medium sized, high-sided skillet, add enough oil to come up about ½” and heat the oil over medium flame. The oil is ready when you a small scoop of shredded potato sizzles when it hits the oil. If not, let it heat a bit more.
Scoop small spoonfuls of shredded potato into the oil. I use a small ice cream scooper to portion the potatoes into the oil, but you could easily use a spoon. Once the potato hits the oil, spread the top a bit so you get a more flat disc as opposed to mini-mountain. This ensure even cooking.
Once the potatoes are browned, roughly 2 minutes, flip them over, taking care not to burn yourself with hot oil. If they’re coloring too quickly, adjust the heat.
Transfer to a sheet tray with a rack to drain excess oil. Try not to eat them all as you fry.
Top and serve or store for later snacking. Refrigerating will make them softer but not inedible. Think cold pizza