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Potato Baskets

Yield Makes 8 baskets


  • 4 large baking potatoes
  • 8 teaspoons cornstarch
  • Vegetable oil

How to Make It

  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. Toss potato with cornstarch.

  3. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. 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. Fry in hot oil 2 minutes or until golden; drain on paper towels. Repeat procedure 7 times with remaining potato mixture.

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