Meet Chef Carme Ruscalleda who runs her famous restaurant Sant Pau in Sant Pol de Mar (Carrer Nou, 10) and another in Tokyo, where she creates fabulous dishes drawing inspiration from traditional Catalan recipes… and from her own imagination.
By all means, go and have a look at Ruscalleda’s website with its great photos.
Lemon Potato Chips
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: 20 minutes + 48 hours dehydrating time
Drying time: 3 hours
According to the chef, this is a delicious appetizer, easy to serve and present. Their crispy dry texture and lemony flavor make these chips irresistible.
Ingredients for several appetizers:
– 2 kg (4 1/2 lb.) lemons
– sea salt
– 2 kg (4 1/2 lb.) potatoes
– olive oil
Peel the lemons with an appropriate peeler, keeping only the zest with the white pith removed. Blanch these peels in boiling water with a little salt. Refresh in cold water and dehydrate in a 40°C (100°F) sterilizer for 48 hours. Chop the peels very finely, put them through a sieve and combine with the sea salt. Set aside in a dry place. (Proportion: 3 g lemon powder to 30 g salt). Now you have lemon salt that is perfect for seasoning foods that require both salty and lemony flavours.
In case you do not have a sterilizer or dehydrator, here you can find a way to dry lemons in the oven.
For the chips
Cut the potatoes into thin (1 mm) slices. Place them in water and rinse 3 or 4 times to remove the starch. Dry well with a kitchen towel. Deep fry the potato slices in hot oil in a deep pan. Do not fry too many of the chips at once: keep them well separated. Drain and place on paper towels. Sprinkle with lemon salt. Dry for 3 hours at 90°C (195°F) for 3 hours.
Would you like to know more about Carme Ruscalleda? Drop me a line and I will dedicate an article to her.