Tayto Crisp Sarnie

Name: Tayto Crisp Sarnie
Cook time: 30 min
Total time: 30 min
Ingredients: 2 slices of White Bread; 1 tbsp Butter; 1 Russet potato, large; 2 tbsp Neutral Oil, for frying; Some Salt, or cheese and onion seasoning

A Tayto Crisp Sarnie is a humble Irish-style sandwich that turns a few simple ingredients into something irresistibly crunchy, salty, and rich. Thin fried potato crisps are piled high between generously buttered slices of soft white bread for a snack that is as nostalgic as it is satisfying. Serve it right away while the crisps are still crisp and the bread is soft.

A Tayto Crisp Sarnie is a humble Irish-style sandwich that turns a few simple ingredients into something irresistibly crunchy, sal... Show more

By Big Nibbles · Original recipe

Health Grade

C · Balanced

Time

30 min

Price

0,59 €

Calories

399 kcal

vegetarian

low calorie

quick

easy

Method

Slice the potato

Peel the russet potato if you want a cleaner-looking crisp, then slice it into very thin, even rounds. A sharp knife works, but a mandoline will give you the most consistent slices, which helps everything fry at the same rate.

Soak the slices

Transfer the potato slices to a bowl of cold water and let them sit for 5 minutes to wash away some of the excess starch. Give them a quick swish with your hand so the slices separate and don't stick together.

Drain and dry well

Drain the potato slices thoroughly, then spread them out and pat them completely dry with a clean towel or paper towels. Take your time here; any surface water can make the hot oil spit and will stop the slices crisping properly.

Heat the oil

Pour the neutral oil into a deep heavy pan so there is enough to fully submerge the potato slices, then heat it to 350°F / 175°C. Keep the temperature steady rather than rushing it, because oil that is too cool makes greasy crisps and oil that is too hot browns them before they turn crisp.

Fry the crisps

Lower the potato slices into the hot oil in small batches, taking care not to overcrowd the pan. Fry until they are golden and crisp, turning or gently nudging them apart if needed so they cook evenly on both sides. Lift each batch out with a slotted spoon as soon as the bubbling slows and the slices look deeply crisp at the edges.

Season while warm

Drain the fried crisps on paper towels, then while they are still hot sprinkle over salt or cheese and onion seasoning and toss gently to coat every piece. Seasoning sticks best while the crisps are fresh from the oil.

Build the sarnie

Spread a generous layer of butter over two slices of white bread, taking the butter right to the edges. Pile a big handful of the warm seasoned crisps onto one slice, top with the second slice, and press down lightly so the crisps settle into the bread without shattering too much. Serve straight away while the crisps are at their crunchiest.