Mexican Potato Crisps With Lime Salsa

Ingredients

• 450 g ripe tomatoes
• 1 small red onion
• 3 tablespoons fresh coriander, chopped
• 1 lime, juice of
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 700 g old waxy potatoes
• vegetable oil, to deep fry

Directions

1. 1

   The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed.

2. 2

   Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly. (This removes the starch and prevents the crisps from sticking together while they are deep frying.).

3. 3

   Half-fill a deep pan with oil for deep-frying and place over the heat. When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes. Lower the potatoes into the oil in 4 batches. Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden.

4. 4

   Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa.

5. 5

   Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional) and bake the potato slices for about 25 minutes (turning 1/2 way through) or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.).