Spicy Potato Shreds

Peel the Potatoes and julienne them into thin, matchstick-sized shreds, approximately 2mm thick. Immediately place the potato shreds into a large bowl of cold water to prevent browning and rinse away excess starch.

Change the water several times until it runs clear, ensuring most of the starch is removed from the potato shreds. This step is crucial for crispness.

Bring a large pot of water to a rolling boil. Add 2 grams of Salt to the boiling water. Carefully add the potato shreds and blanch for 30-60 seconds, or until just tender-crisp. Do not overcook.