Crispy potatoes slow cooked with chimichurri

Crispy potatoes slow cooked with chimichurri

  • serves


  • to equip

    20 minutes

  • He cooks

    3:30 hours

  • difficulty



  • 6 Large Maris Piper potatoes, peeled (see note)
  • 15 g Corn flour
  • 300 gr Melted butter
  • salt
  • Oil for shallow frying

Optional condiment

  • A large handful of parsley,
  • 1 Red pepper, cut into cubes
  • 1 tablespoon Dried oregano
  • 1 Garlic clove, grated
  • 20 ml Hot olive oil
  • 3 tablespoons Red wine vinegar
  • Salt and Pepper

Cooling time: Overnight.


  1. Preheat your oven to 110°C. Line a loaf pan with parchment paper, or with cake filling.
  2. Cut the potatoes into roughly thin slices. Thickness 1 mm, you can use a knife or mandolin.
  3. Coat potatoes with cornmeal and melted butter and season with salt. Place the potatoes neatly in the baking tray, until they are full.
  4. Cover the top of the loaf pan with a sheet of parchment and bake for 3 hours. Then put it in the refrigerator, under a weight to press, and refrigerate it overnight.
  5. Take the loaf out, remove the paper, then cut it into shapes of your choice.
  6. Heat a deep frying pan over medium heat with oil, and its temperature should be about 200 degrees Celsius. Cook potatoes in batches until golden brown. Season with salt and serve.
  7. To prepare the chimichurri, finely chop the parsley and mix with the oil and vinegar. Season with hot pepper, salt, garlic and oregano. Dip your crispy fries in this.


Maris Piper is a very popular potato variety in the UK. You can use Dutch Cream, Sebago, Desiree, or King Edward.

Cook notes

Oven temperatures are conventional; If using forced fan (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups are lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs weigh 55-60 g, unless specified.

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