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Makkaraperunat

Finland's classic grill-kiosk plate: thick hand-cut chips fried until golden, topped with slices of griddled lenkki sausage and finished with garlic mayonnaise, ketchup and mustard. Late-night food, eaten straight from the tray.

MainsSnacks
35 min15 prep · 20 cookEasy1076 kcalper serving
Makkaraperunat

Instructions

  1. Cut 250 g of peeled potatoes into thick chips about 1 cm square, grill-kiosk chips are chunky, not shoestring. Rinse them in cold water until it runs clear, then leave to soak in fresh cold water for 20 minutes to draw out the surface starch.
  2. Drain the chips and dry them completely on a clean tea towel; any water left on them will spit in the oil. Pour the rapeseed oil into a deep heavy pan to no more than a third of its depth and bring it to 150C.
  3. Blanch the chips in the 150C oil for 5 minutes, moving them once or twice with a spider. They should be tender to the point of a knife but still pale, no colour at all. Lift out onto a rack and leave to steam dry for at least 10 minutes.

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Per serving

1076kcal
23gprotein
71gcarbs
79gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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