Cold Potato Noodles

Difficulty:
1/5

Ease of preparation rating: Moderate.

Yield:  4-5 servings.

 

Ingredients:

4 large russet potatoes

3 tablespoons (45ml) of canola oil

2 tablespoons (30ml) of butter

2 lemons

Salt and pepper to taste

 

Method:

Peel potatoes and hold in ice water.

Cut potatoes in juliennes using a mandolin or a Chef’s knife.

Heat half the oil in a skillet, and add in half of the potatoes.

Cook for 3-4 minutes stirring constantly so that the potatoes don’t stick or get any color.

Turn heat down and add the juice of 1 lemon, half the butter and salt and pepper.

Remove the potatoes and place on a paper towel to remove excess liquid.

Potatoes should still have some crunch to them.

Start over with the 2nd half of the ingredients.

 

*Serve with Beet and Dill Arctic Char Gravlax with Yogurt Chive Dressing. See recipe.