Potato Baskets

1. 1

   Shred potatoes in a food processor. Soak in water to cover 1 hour, draining and adding fresh water every 15 minutes. Drain well.

2. 2

   Toss potato with cornstarch.

3. 3

   Pour oil to a depth of 3 inches into a Dutch oven; heat to 375u00b0. Dip a bird's-nest fryer into oil; drain. Arrange 2/3 cup potato mixture into lower basket; press upper basket onto potato to shape into a basket.

4. 4

   Fry in hot oil 2 minutes or until golden; drain on paper towels. Repeat procedure 7 times with remaining potato mixture.

5. 5

   Note: Two wire-mesh strainers may be substituted for fryer.

* Per serving · 4 servings · Values may vary.

No additional tips available.